Salsa de Tomatillos Como Las Asadas y Big Star

Salsa de Tomatillos Como Las Asadas y Big Star

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"A super-flavorful salsa inspired by the great taquerias in Bucktown and Wicker park, in Chicago. Restaurant-style tomatillo salsa, a good change of pace from standard tomato salsa. Includes roasted peppers and the unstoppable combination of garlic, lime and cilantro."
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Ingredients

2 h servings 40 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 40 kcal
  • 2%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
  2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
  4. Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
  5. Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.

Footnotes

  • Cook's Notes
  • This recipe is definitely a "Medium" to "Mild" heat salsa. If you're interested in a "Hot" salsa, use 6-8 serranos. If you can't handle spicy at all, replace the serranos with another poblano. If you're really crazy, use 10+ serranos.
  • The salsa will have little black flecks of burned peel in it. Don't worry, it tastes fine! It's important to let the peppers steam themselves after roasting, to let the roasted flavor propagate to the flesh of the pepper. Putting the pepper directly in the boiling water and skipping that step will wash out this flavor somewhat.

Reviews

9
  1. 13 Ratings

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Most helpful positive review

I really liked this recipe. I am an avid tomato salsa recipe maker, but my husband has been asking me why I never use tomatillos. My response was that I've never used tomatillos ever in my life....

Most helpful critical review

I did not care for this recipe.

I really liked this recipe. I am an avid tomato salsa recipe maker, but my husband has been asking me why I never use tomatillos. My response was that I've never used tomatillos ever in my life....

I liked it. I made it with 4 serrano peppers but next time I will add more (like the cook recommended) and leave some seeds in to give it more heat.

This is the Holy Grail of Salsa Verdes. Be sure to use gloves to cut your peppers. I learned the hard way! Ouch. Recipe definitely worth it though!!! Best I have ever eaten.

Apart from using a little more garlic, I make this as written, and it is phenomenal. Awesome as a dip, but also REALLY good poured over grilled chicken and/or salmon. I always make a big batch o...

i have probably eaten my own weight in salsa and chips in my life. that said, this is just amazing and reminds me of going to a taqueria back in houston. very flavorful and delicious, all of my ...

My father in law is from Mexico and makes the MOST AMAZING green salsa, having said that, I love this recipe. It has great flavor and uses authentic flavors and techniques. I actually didn't use...

This is so easy and so delicious! I did add a little cumin, but otherwise followed exactly. Left the seeds in 2 serranos and it gave it a good kick! Thanks for sharing!

I made the recipe as written and it turned out awesome! No complaints. Thanks for sharing!

I did not care for this recipe.