Jul 18, 2012

Salsa Verde (Green Tomatillo Salsa)

Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. This recipe first appeared in our August/September 2012 issue with Hugo Ortega's article Special Sauce.

Credit: Todd Coleman

MAKES ABOUT 4 CUPS

INGREDIENTS

4 oz. tomatillos, husked and rinsed (available at melissas.com)
4 cloves garlic
2 medium white onions, quartered
2 jalapeños, stemmed
1 tsp. sugar
1 bunch cilantro, stemmed
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan; cover with water by 1". Bring to a boil; cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.

2. Transfer to a blender along with reserved liquid, sugar, cilantro, and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature.

This article was first published in Saveur in Issue #149

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Ratings & Reviews (1)

by MORERECIPES79 on 2012-08-05

I feel like there's a typo...4oz of tomatillos isn't very much for 4 cups of salsa. I'm guessing it's 4 tomatillos?

Salsa Verde (Green Tomatillo Salsa) Reviewed by MORERECIPES79 on Jan 6. I feel like there's a typo...4oz of tomatillos isn't very much for 4 cups of salsa. I'm guessing it's 4 tomatillos? Rating: