Tangy, spicy, and fresh. This salsa is made from jalapeños, tomatillos, onion, garlic, salt, and cilantro. Great on tacos, tortas, or just about anything!
- 4–5 tomatillos small to medium (approx ½ lb)
- 3–4 jalapenos (approx ¼ lb)
- 2 cloves of garlic
- ¼ of an onion
- 1 cup reserved cooking water
- 1 teaspoon kosher salt
- Handful of cilantro
- Remove husks from the tomatillos and stems from the jalapeños.
- Wash the tomatillos to remove the sticky coating.
- Add the tomatillos, jalapeños, onion, and 1 clove of garlic to a pot with water enough to cover the ingredients.
- Bring to a boil and take down to a simmer.
- Once it’s at a simmer, keep an eye on the tomatillos. When they start to change in color from a bright green to a greenish-brown, remove them from the hot water.
- At this time you can also remove the onion and galirc.
- Continue to cook your jalapeños for another 2-3 minutes.
- When your jalapeños are done cooking, turn off the heat and reserve 3/4 cup of cooking water.
- Add the tomatillos, jalapeños, onion, salt, cooked garlic clove, and half of a clove of fresh garlic to a blender.
- To the blender add the 3/4 cup of the cooking water to the blender.
- Blend for about 30 seconds.
- Throw in a handful of fresh cilantro into the blender and blend for another 20-30 seconds.
- Serve with your favorite chip, over some tacos, in a torta, this can be enjoyed in so many ways!
- Feel free to replace or mix in some serrano peppers. They pack a bit more heat.
- DO NOT overcook your tomatillos. The sauce will taste off.
- To make it less spicy, don’t add as many jalapeños.
- Serving Size: 2.5 cups
- Calories: 92
- Sugar: 3.2g
- Sodium: 2339mg
- Fat: 2.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5.6g
- Protein: 3.2g
- Cholesterol: 0g