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This tomatillo salsa is excellent on just about everything. This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips.
To begin with this recipe, we must prepare a few components. You can cook tomatillo will rock you salsa! using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Tomatillo will rock you SALSA!:
- Get 4 small Tomatillos
- Take 1 clove Garlic
- Get 1/4 cup Cilantro
- Prepare 1/2 large Jalapeno
- Make ready 1/4 slice Avacado
- Prepare 2 tbsp White Onion
- Get 1 tsp Lime Juice
- Prepare 1/4 cup Chicken Broth (or water)
- Get 1 pinch Salt and Pepper
Hi Sarah - we're growing tomatillos organically for the first time and would like to can a tomato/tomatillo salsa, one that combines both as we're getting plenty. We also have jalapenos and other hot peppers growing. Any canning recipe for combining these that would produce a thicker salsa for those winter days when you want the taste of summer? If you're pressed for time, you may want to try a jarred brand of tomatillo salsa instead of making it from scratch.
Steps to make Tomatillo will rock you SALSA!:
- First char Tomatillos and jalapeno over gas stove flame, grill, or broiler, till you get some black color unevenly around veggies. slightly char garlic as well
- set aside tomatillos, jalapeno and garlic.
- chop onion and cilantro and put into food processor or blender.
- cut tomatillos in half and add to cilantro and onion.
- add garlic to other ingrediants
- cut jalapeno in half and deseed if desire less heat. add jalapeno to rest of ingredients
- add lime juice, chicken broth, avacado and salt and pepper.
- blend ingredients untill completely mixed and have a soup consitancy. You can serve right then or put in fridge to let it set and flavors to meld.
- enjoy with steak, chicken or just chips and salsa!
We can't attest to the quality of all of them, but we do love Rick Bayless. Tomatillos, tomatoes, chiles, and peppers are all part of the family Solanaceae, as are eggplant and the infamous nightshades, and tobacco. Green tomato is more tart than ripe tomato, and will be somewhat similar to the flavor of tomatillo. Roasting the tomatillos helped thicken the salsa a bit, and really brought out the flavor. I subbed cilantro for oregano and added lime juice and a few cherry tomatoes..
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