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.
Tomatillo Salsa
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
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Why add the water? I'm curious about what that adds to the finished product.
My recipe is much like your sister's. Instead of using the broiler, we throw the tomatillos, onion, garlic and chiles all on a baking sheet and roast for 15 minutes. Then they go straight into the food processor with cilantro, some lime juice and a bit of cumin. It's based on the salsa from this Tyler Florence enchilada recipe - http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-with-roasted-tomatillo-chile-salsa-recipe/index.html
I also found that the recipe works equally well to make a red salsa by simply subbing an equal mass of roma tomatoes for the tomatillos.
it has been my experience that you need to add the water to keep everything lubricated. My dad made 12-15 quarts of tomatillo salsa for family holiday gifts one year and burnt through 3 blenders and almost killed a 4th trying to process everything.
@roseslaw - Interesting. I've never had that problem before. Maybe the added lime juice I'm using solves the problem? I make about 10-12 times the recipe every year for a Labor Day weekend party (salsa for dipping plus to use as the enchilada sauce base) and my food processor never has a problem.
Does your salsa gel up if you make it ahead an put it in the refrigerator? Mine does but once it's out for maybe 20 minutes it loosens up a bit. I don't add water to mine either.
On similar note I tried growing tomatillo plants last year and they never got much bigger than a cherry tomato and they all got wormy. This year I didn't want to grow them and I actually have 7 volunteers! Any great tips on growing them?
For parties where I want the avocado to go far, I make the raw version of this salsa and blend in avocados at the end. It's always a hit.
I had a co-worker make a similar recipe with avocados, (roasted tomatillos), and added sour cream. The double whammy of sour cream and avocado made it super creamy and refreshing. Lots of lime and garlic thrown in, and with a good kick too. I thought it would be a good salad dressing as well as a dip.
Question!
Would it be possible to use canned tomatillos for salsa without terrible results? I made a super fast Posole recipe that called for canned tomatillos. Not having much experience with them I didn't realize this was just a "shortcut" and not because there would have been any real difficulty using fresh. Which I would have preferred. But now I have a jumbo stash of canned tomatillos, as the only can I could find was huge, and not a thing that I know of to do with them. Salsa was my thought- but I'm worried the canned will taste awful. Anyone with experience want to offer a suggestion?
Thanks in advance!
@RedEngine88 I have never tasted canned tomatillos with the exception of canned tomatillo salsa. Maybe you can make Chili Verde with your canned tomatillos if it's not great for salsa making?
I roast my tomatillo's and my garlic, also 1 jalapeno, I keep some fresh. I simmer 7 or 8 tomatillos and onion in Dos Exquis lager till soft, I combine fresh garlic, salt, jalapeno, cilantro, squeezed lime juice, a little cumin, then blend with the roasted items. Zero complaints so far.......