Cooked Tomatillo Salsa

Name: Cooked Tomatillo Salsa
Yield: Yield: 1½ cups/360 ml
Cuisine: Mexican
Ingredients: 2 lb/907 g tomatillos, husks removed, rinsed; ¾ oz/21 g jalapeños, stems removed; ¾ oz/21 g jalapeños, stems removed; 1 small (6 oz/170 g) white onion; 2 garlic cloves, peeled; 1 fl oz/30 mL canola oil; ¼ bunch cilantro; Salt, as needed

Preparation info

Yield:
1½ cups

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

2 lb/907 g tomatillos, husks removed, rinsed
¾ oz/21

Americas
Mexico
Starter
Spicy
Gluten-free
Street Food
Vegan
Central America

Method

Place the tomatillos, jalapeños, garlic, and onion in a saucepan, and add enough water to completely cover the vegetables. Gently simmer over medium heat until the tomatillos and jalapeños turn an olive green color, 5 to 10 minutes.
Drain the vegetables, and combine with the cilantro in a blender. Process until the mixture is a slightly coarse texture.