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