I learned this recipe from our friend, Martha who grew up in Oaxaca, Mexico. She has taught me so much about cooking Mexican dishes. Now, because of her, I always make fresh salsas and would never turn back to the jar.
This green salsa is good on everything. I like to use it in my tamales and drizzle it over taquitos, tostadas, salads, and vegan nachos.
Yield 1 1/2 -2 cups
- 8 tomatillos, papery leaves removed
- 1-2 jalapeños, depending on how spicy you like it
- 2-3 cloves garlic
- 1 handful cilantro
- juice of 1/2 lime or lemon
- 3 tablespoons water, more if desired
- salt to taste
- PREP. Clean tomatillos by removing the outer casing of papery leaves and rinse.
- BOIL. Fill a medium saucepan with water and bring to a boil. Add tomatillos and jalapeños and boil covered for 15 minutes.
- DRAIN. Drain water from pot and let tomatillos and jalapeños cool.
- BLEND. In a high speed blender, combine tomatillos, jalapeños, garlic, cilantro, lime or lemon juice, water and salt to taste. Blend well, about 2 minutes. Add more water if needed.
- TASTE. Add more salt, if needed.
- STORE. In an airtight container in the refrigerator for up to 5 days.
- HEAT. I usually prefer to use one jalapeño pepper, because I prefer things to be on the mild to medium side. Jalapeños can vary in heat, sometimes being very mild and sometimes fire hot. I would boil two and start by blending one and taste, add second one if you want more heat. I have also used sereno peppers, but keep in mind these can be very hot.