Sure, you can easily buy versions of tomatillo salsa at the store, but nothing compares to a fresh batch made in your own kitchen. The great thing about this recipes is that you can make it as mild or as spicy as you like; simply taste as you go. Serve with chips or over eggs; either way, nothing beats having fresh salsa on hand!
Things You'll Need
1 lb tomatillos, husks removed, rinsed and dried
1–2 serrano chilies
1/2 small white onion, roughly chopped
3 garlic cloves
1/3 cup cilantro leaves
Salt, to taste
A few pinches of sugar (optional)
Blender or food processor
Set a dry skillet to medium heat. Once the pan is hot, add the tomatillos, serrano chile, and the garlic cloves.
Cook the tomatillos, chile, and garlic for 10–12 minutes, or until softened and blistered. Make sure to rotate ingredients a few times to get an even blister. Keep an eye on the garlic and remove it from the skillet once it has a bit of color.
Be careful not to overcook the garlic, as overcooked garlic will give it a bitter taste.
Add the blistered tomatillos, serrano chile (with top removed), garlic, onion, and cilantro to a blender or food processor, and blend until smooth or slightly chunky, if preferred. Add salt to taste. If the salsa is a bit sour, add a few pinches of sugar.
If you aren't a big fan of spicy salsa, add the serrano chile in increments to control how spicy you want your salsa to be.
Pour the salsa into a container and allow it to cool in the refrigerator before serving. Store in an airtight container for up to seven days.