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Salsa de Tomatillos Como Las Asadas y Big Star

Salsa de Tomatillos Como Las Asadas y Big Star

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A super-flavorful salsa inspired by the great taquerias in Bucktown and Wicker park, in Chicago. Restaurant-style tomatillo salsa, a good change of pace from standard tomato salsa. Includes roasted peppers and the unstoppable combination of garlic, lime and cilantro.

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 40 kcal
  • 2%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
  2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
  4. Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
  5. Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.
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Reviews

tracydanes
11
6/15/2010

I really liked this recipe. I am an avid tomato salsa recipe maker, but my husband has been asking me why I never use tomatillos. My response was that I've never used tomatillos ever in my life. Well, this was the lucky recipe I chose, and I'm glad I did. It was a great choice. Excellent flavor, and very easy to do. The serrano peppers were small, and after roasting, I couldn't get the skin off without tearing them apart, so I just threw them in the blender with skins on.... didn't notice one bit!! Will definitally make this again!!

aksilva
10
6/1/2010

I liked it. I made it with 4 serrano peppers but next time I will add more (like the cook recommended) and leave some seeds in to give it more heat.

MsWonderland
8
11/17/2010

This is the Holy Grail of Salsa Verdes. Be sure to use gloves to cut your peppers. I learned the hard way! Ouch. Recipe definitely worth it though!!! Best I have ever eaten.