A green tomatillo salsa that goes well on burritos and tacos, especially lighter flavored ones. All amounts in this recipe are approximate, just taste it as you go and adjust to your heat tolerance.
Ingredients:
1.5-2 lbs of tomatillos, peeled, cleaned, and chopped
1-2 medium onions, finely chopped
2-3 cloves garlic, finely chopped
jalapenos to desired heat, finely chopped
2-3 t oregano
1/3 C white vinegar
1/2 C lime juice
half bunch of cilantro, cleaned, stems removed, and chopped finely
Splash of olive oil
small handful of sugar
Salt
1 bayleaf (optional)
Saute the onions and garlic in the olive oil until translucent; add the jalapenos and cook for another few minutes.
Add all ingredients except cilantro, with enough water to cover. Simmer slowly for an hour or so, adding water if it starts to dry out.
Remove the bayleaf and puree (either with a stick blender or a food processor).
Cook to desired consistency, and during the last 5-10 minutes of cooking add the cilantro and adjust the seasoning to taste.
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