Tomatillo Salsa also known as salsa verde or green sauce is a staple in our home. We make it every week. My husband puts in on almost everything he eats. I love it with chips of course, but I also top it on eggs, on tacos, and on grilled fish. It is also amazing mixed with mayo and spread on your hamburger buns. If you want a creamier salsa, you can add sour cream and an avocado to the salsa. You will then have a salsa that tastes just like the green sauce at Ninfa's restaurant...a Houston landmark that we all love.
Try to buy tomatillos that are all about the same size. That way they will cook evenly. You probably will only use 2 jalapeños if you have a low threshold for spicy. I usually use 3 or 4 depending on the hotness of the jalapeños. My sons and husband like really hot salsa. When you are blending your salsa, you can add one jalapeño at a time and taste as you go; that way you are in charge of your spicy factor.
These are the same ingredients as above but with the added sour cream and avocado if you are making the creamier green sauce.
The tomatillos have a husk that you need to remove. Sometimes the husk, which is sticky, is difficult to remove. Just run the tomatillo under running water and you can slide it off. You will need to then wash the tomatillos.
Snap the stems off the jalapenos and wash the peppers.
You will only need a quarter of a onion, so cut the onion in half then half again and remove the outside layer of skin.
Peel 2 garlic cloves and then you will be ready to start cooking your salsa.
Place the tomatillos, jalapenos, onion, and garlic in a medium pan and cover the vegetables with water. The vegetables will float, which is why my photo looks like I do not have enough water. Turn the burner on high and let the mixture come to a boil. Set your timer for 10 minutes and reduce the heat to medium high so that the mixture simmers.
While the salsa is cooking you can wash your cilantro and chop off the bottom stems. Since you are putting this in the blender, there is no need to remove every leaf from the stem. Just chop off the long ends.
After 10 minutes remove the vegetables with a strainer and place in the blender. I would put only 1 jalapeño in the blender to start, put the other jalapeños aside and add after you have tasted the blended salsa.
Be careful mixing hot liquids in the blender. It can be a explosive and dangerous situation if you do not either cool the mixture down first, or remove the small plastic lid while blending to allow the steam to escape. Put your cooked vegetables in blender, add your salt, and blend 'till smooth. Taste the mixture and add jalapeños to taste. Once blended, you can then slowly drizzle the oil in while the blender is on low. Once the oil is added, add your cilantro and blend on high 'till smooth and creamy. If you are making the creamier version, you would add your sour cream and avocado when you add your cilantro.
This is the creamier version green sauce. Make some chili con queso and a margarita, and you can have a party!
TOMATILLO SALSA RECIPE
Serves 10 people (or 2 people for 1 week )
Prep Time: 10 minutes
Cook Time: 10 Minutes
ingredients
- One pound tomatillos (about 5-6 medium sized tomatillos)
- 1 to 4 jalapeños (depending on your heat tolerance)
- 1/4 of a onion, peeled
- 2 cloves garlic
- 1 teaspoon salt
- 1/8 cup olive oil (halfway fill up a 1/4 measuring cup)
- Handful of cilantro, long stems chopped off
optional additions
(for a creamier salsa)
- One avocado
- 1/2 cup sour cream
PREPARATION
- Peel off the skins of the tomatillos and wash the tomatillos.
- Break off the stems of the jalapeños and wash the jalapeños.
- Cut your onion into a quarter and peel.
- Add the tomatillos, jalapeños, onion, and 2 cloves garlic to a medium saucepan and add enough water to cover the mixture.
- Put on high heat and let it come to a boil.
- Once boiling, reduce heat to medium high and simmer for 10 minutes.
- Wash your cilantro, cut off the long stems only, dry on paper towels and set aside.
- Strain the mixture and place in the blender. I would recommend starting off with one jalapeño, place the other 3 jalapeños on the side. After blending you can keep the adding the jalapeños as your taste allows.
- Add your salt.
- Either let your mixture cool down a little, or you can blend on high if you have a lid that you can semi close to let the steam escape. A hot mixture in a blender can create a explosion if you do not allow the steam to escape while blending.
- Taste your mixture for hotness. Add more jalapeños per your taste and blend again till smooth.
- Once the mixture is blended, remove your lid, and with the blender on a low speed, slowly stream in your oil. Add your cilantro and blend on high till smooth and creamy.
- For the creamier salsa, you can add your sour cream and avocado to the mixture when you add your cilantro.
Note: The salsa will last a week in the fridge. The creamier version will last 2-3 days.