Salsa De Tomatillo

SUBMITTED BY: SABRINATEE PHOTO BY: MacMarie

"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. Delicioso!"

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 2 cups

USMETRIC

About scaling and conversions

INGREDIENTS

10 tomatillos, husked
1 small onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers, chopped
1/4 cup chopped fresh cilantro
salt and pepper to taste

READ REVIEWS (40)

DIRECTIONS

Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2004 by schmerna

This was good but not great, next time I will serve with tortilla chips and cheese.

11 users found this review helpful

Reviewed on May 6, 2003 by PBACH

I tried this poured over chicken with melted monteray jack and yellow rice on the side and it was yummy. This salsa has some kick!

11 users found this review helpful

Reviewed on Dec. 26, 2005 by KTMARCUM

This was a good start but needs more jalapenos. Mine did not even have a little heat using just the two peppers. I will use 4 seeded fresh ones next time. I layered grilled chicken, flour tortillas, monterrey jack cheese and this sauce and baked covered for 30 minutes.

8 users found this review helpful

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