[vc_row][vc_column][vc_column_text]Also known as tomatillo salsa or green salsa, this goes perfectly with quesadillas, tacos, or on top of eggs, meats and fish.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 8 servings
TIME: 45 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
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- 1 1/4 lb tomatillos
- 1 white onion
- 4 serrano chiles
- 4 cloves garlic
- 12 sprigs cilantro
- 2 tbsp vegetable oil
- 1 1/2 tsp salt
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]
Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
Quarter the onion. Add all of the ingredients except the cilantro, oil and salt to a large pot and just cover with water. Bring the water and ingredients to a boil and then simmer for 10 minutes.
Blend the cooked ingredients and the cilantro with the cooking water for about 30 seconds or until smooth.
Heat cooking oil in the pot. Pour the blended salsa back into the pot with the hot cooking oil. Reduce the heat and simmer for 20 minutes. Add the salt and adjust if necessary.
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