Monday, July 8, 2013

SPICY Tomatillo Salsa

I've made plenty of salsas before but wanted to do a green salsa instead of your typical red.  This salsa is not for the faint of heart though; it definitely has a little bit of a kick!  This was served on top of fish tacos and it really helped bring out the flavor of everything.  This recipe is super easy and you'll be done in no time.

Also, this recipe makes A LOT of salsa so it can feed a party of 12 people and you will still have leftovers.  Throw it on top of an omelet the next morning for a little Huevos Rancheros style!

Servings: About 24
Prep Time: 2 minutes
Cook Time: 10 minutes

2 lbs of tomatillos (husked)
2 Jalapenos (stemmed, you can skip this if you want it milder)
1 Yellow onion, quartered
5 Garlic cloves
1 teaspoon Cayenne pepper
Salt & Pepper
1/2 Cup reserved cooking liquid
  
Prep your ingredients.  Tomatillos come with a little husk around them, so just peel them off.  Pop off the stems to the jalapenos, and quarter 1 yellow onion.  Bring a pot of water to the boiling point and throw in the tomatillos, jalapenos, onion, and garlic.  Boil for about 10 minutes to the point where the tomatillos are tender but make sure they don't burst.  Drain the liquid and reserve 1/2 cup for later.

With a food processor or immersion blender, combine all of the ingredients together.  Add salt and black pepper to taste and cayenne pepper. (I put about a teaspoon each of salt & pepper).  Then blend in the 1/2 cup of reserved liquid to thin it out a little.  (Do this slowly as you may find you don't need as much water)

Voila!  Fresh tomatillo salsa that will last for a couple of weeks in the fridge or up to 3 months in the freezer.