Magazine article Sunset

Tomatillo Salsa Verde

Magazine article Sunset

Tomatillo Salsa Verde

Article excerpt

[ILLUSTRATION OMITTED]

TOMATILLO SALSA VERDE

MAKES 3 CUPS / 30 MINUTES, PLUS 45 MINUTES TO COOL

Chef and cookbook author Joanne Weir first made this tangy salsa at
Copita, her restaurant in Sausalito, California. It's still her
favorite salsa for chips, chicken tacos, and enchiladas verdes.

1 1/4 lbs. medium tomatillos,
      husks and stems
      removed, rinsed
  1/2 small onion, peeled
    1 small garlic dove,
      peeled
    1 serrano chile, stem
      removed
  1/2 cup chopped cilantro
  About 1 tbsp. lime juice
  About 1 1/2 tsp. kosher salt

1. Put tomatillos, onion, garlic, and chile in a 2- to 3-qt.
saucepan with 2 cups water. Cover and bring to a boil over
medium-high heat, then reduce heat and simmer until tomatillos
start to split, 10 to 12 minutes. Uncover and set aside to cool
about 45 minutes (don't drain).

2. Reserving liquid, transfer ingredients from pan to a blender
with a slotted spoon. Add 1/4 cup tomatillo water to blender and
puree until smooth.

3. Add cilantro and pulse three or four times. Pour salsa into a
bowl and stir in lime juice and salt to taste.

MAKE AHEAD Up to 4 days, chilled airtight.

PER 1/4-CUP SERVING 16 Cal., 25% (4 Cal. … 
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