Tomatillo Salsa (Salsa Verde)


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1 1/2 pounds of tomatillos, husks removed and tomatillos washed until stickiness removed and roughly chopped
1 small yellow onion, roughly chopped
3 garlic cloves, roughly chopped
2 small Anaheim chiles, seeded, ribs removed, and roughly chopped
2 1/2 tablespoons lime juice
1/2 teaspoon red chile flakes
1/2 teaspoon whole cumin seeds
1/2 tablespoon smoked paprika
1 teaspoon sea salt
1/2 cup water


    Place all the ingredients in a large pot. Bring to a boil over medium-high heat.
    Reduce heat to a simmer, and let cook uncovered until reduced by about half, or it reaches your desired thickness. Stir frequently to avoid sticking and to help evaporation.
    Once it reaches your preferred thickness, process using a blender or food processor until it reaches your desired consistency.
    Carefully pour into a jar and let sit on your counter for a day before using. Store in the refrigerator.


    If you like cilantro, feel free to add.
    Depending on how you chopped the vegetables, you may decide not to process after cooking. That’s fine. Or you can use an immersion blender.
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