How to make Green Tomatillo Salsa

This quick and easy, green tomatillo salsa will sure to be a hit at your next party or simply enjoy with your favorite mexican dish or can even be used as a sauce to serve with chicken or pork.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• A handful(10-15) of Chiles de Arbol
• 8-10 tomatillos (husk tomatoes)
• 1 garlic clove
• salt to taste
• 1/2 cup cilantro, chopped (optional)
• small skillet
• medium saucepan/pot
• blender

1. Peel husks from tomatillos and rinse peeled tomatillos in cold water.

2. Place tomatillos in saucepan and cover with water. (The tomatillos will float, so don't worry if they are not completely covered. Just don't fill the saucepan too much or it will overflow once the water starts to boil.)

3. Place saucepan on stove over medium heat. Let water come to a boil and then reduce the heat.(You can cover the pot if desired.) Simmer for about 10 minutes or until the color changes from bright green to dark green. Turn off heat as soon as the color changes completely.

4. While the tomatillos are cooking, remove the stems from the chiles de arbol. This is easily done by breaking off the stem from the top of the chile with your fingers. Discard the stems.

5. Remove the seeds. This is done by breaking open the chiles with fingers and either shaking the seeds out or scraping them out with fingertips. Save the seeds separate from the flesh of the chiles. (Make sure to thoroughly wash hands after doing this and do not touch your face, especially eyes or mouth--this can cause temporary stinging and/or burning)

6. Heat a small skillet over medium heat.

7. Add seeds to skillet and lightly toast the seeds, being careful not to burn them. (Burnt seeds will give your salsa an unpleasant taste. You only want to toast to a light brown color.)

8. Place toasted seeds in blender with a pinch of salt. Blend for a few seconds.

9. Add chiles to skillet and lightly toast. This should only take about 1 to 2 minutes. Make sure to stir or toss frequently to avoid burning the chiles. Be careful not to burn the chiles as this can cause an unpleasant taste.

10. Place toasted chiles and garlic clove in blender. Blend for a few seconds or until chiles and garlic are broken down to small pieces.

11. Add cooked tomatillos to blender. You can scoop them out of the saucepan with a slotted spoon. Reserve the boiling water.

12. Blend until the tomatillos are completely blended and mixed with the chiles and garlic. Add some of the reserved water if the salsa is too thick. Add water 1/4 cup at a time until the salsa has the desired consistency. (Usually no water is required but individual tastes will vary)

13. Add salt to taste and blend for a few more seconds.

14. Pour salsa into a bowl. (Add additional salt if necessary. Stir to blend in.)

15. Stir in some chopped cilantro if desired.

16. Enjoy your salsa with your favorite chips or on your favorite Mexican dish!

Tips & Warnings

• Amount of chiles can be adjusted to suit the level of heat/hotness desired.
• Salsa can be used as a sauce for chicken or pork. Simply brown/cook your meat, cover with sauce (may need to add water to thin out salsa). Cover and simmer for 20 minutes or until sauce thickens and meat is thoroughly cooked. Serve with rice and/or beans.
• Wash hands immediately after handling chiles. Do not touch your face, especially eyes and mouth--this can cause temporary stinging and burning.

[sanderson5546]

on 10/22/2008 Im looking for a recipe for the green sauce (like tobasco). I have about 20 pounds of jalapeno and serrano peppers. I need some ideas before they ruin. [e-mail]