Salsa comes from the Mexican and Spanish words for “sauce.” Some salsas are fresh and others cooked. Chiles, give them that characteristic kick.
- Prep Time : 15 minutes
- Cook Time : 15 minutes
- Yield : 1¼ cups salsa
- tomatillos, husks removed, rinsed, cut in half* - 8 oz (220gr)
- chopped red onion - ¼ cup
- canned serrano chiles, rinsed and seeded, or 1 fresh serrano chile, seeded - 2
- chopped fresh cilantro or parsley - ¼ cup
- salt - ¼ teaspoon
In food processor or blender, place all ingredients. Cover; process until well blended. Serve immediately, or cover and refrigerate up to 1 week.
*Small green tomatoes can be substituted.
Open dry husks and pull up towards top of tomatillo. Pull or cut with paring knife to remove husks and stems.
Rinse tomatillo; rub gently to remove sticky film. Cut as desired.
Tomatillos (tohm-ah-TEE-ohs) are from the same family as tomatoes but are very different. They are green with a flavor that hints of lemon and apples. Tomatillos have a thick skin with a papery covering and a fi rm texture much like a green tomato.
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