My sister and I are so very different. We started with the same tomatillo salsa recipe several years ago and we've both evolved it in somewhat opposite directions. I've stripped it down to the very essential, and she's added her signature with a few additional ingredients. My most basic of basic recipes follows, along with her additions.
This salsa is a simplest of salsa verdes, with that fresh, tangy zing of tomatillos. This can be made raw, but roasting adds a smoky flavor that my sister and I agree (for once!) should not be skipped.
I love to make this when using up a leftover bunch of cilantro from the fridge. Purchasing the few tomatillos and chiles costs only about $0.75, making this a cheap and delicious way to keep any of the fresh herb from going to waste.
Makes about 1 1/2 cups
5 medium tomatillos
1/4 cup water
2 serrano chiles
handful chopped cilantro
1/4 cup finely chopped onion
1/4 teaspoon salt
Peel and wash the tomatillos. Split and seed the chiles. Place the tomatillos and chiles under a broiler for about 4 minutes each side.
Transfer the blackened tomatillos, chiles, and any juices from the pan to a blender or food processor. Simply add the rest of the ingredients and blend.
This is the absolute basic recipe. For something more like my sister's version, try adding garlic, cumin, and/or lime. Or, you might have some other good additions in mind. If so, please share below!
Related: Ingredient Spotlight: Tomatillo
(Image: Regina Yunghans)