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Restaurant Style Salsa Verde

Boiling the tomatillos, then simmering them with oil, releases a sweetness and creaminess that makes this salsa extra special. Great on burritos, quesadillas and Mexican rice!

Makes about 1 pint.

Ingredients:

  • 6-7 tomatillos (1 1/4 pounds)
  • 2-3 garlic cloves, peeled
  • 1 small onion, cut in quarters
  • 2 medium jalapeños, stems removed
  • 1/2 c boiling water
  • 3/4 tsp chicken-style vegetarian broth mix
  • 1/2 c cilantro, chopped
  • 1/2 tsp salt
  • 2 Tbsp vegetable oil

Directions:

  1. Remove papery outer layer from tomatillos and clean the fruit under warm water, removing their sticky surface.
  2. Fill a large pot with water and bring it to a boil over high heat.
  3. Carefully add tomatillos, garlic, and onion to the pot. Bring back to boil. Boil 10 minutes, or until the tomatillos are brownish green.
  4. Drain and cool 30 minutes, retaining pot for further use.
  5. Mix the boiling water and broth powder until dissolved. Add it to a blender.
  6. Add drained veggies, cilantro and salt to the blender; process 30 seconds, or until the mixture is the texture you like.
  7. Place the reserved pot on medium heat and add the oil. Carefully add blender contents. Bring to simmering. Reduce heat and simmer 8-10 minutes or until mixture is a deeper green.
  8. Cool and place in sealed container. Refrigerate and use within a week.

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