a delicious salsa that is modeled after the fantastic taquerias in Chicago’s Wicker Park and Bucktown neighborhoods. The tomatillo salsa served in restaurants is a welcome break from the usual tomato salsa. includes roasted peppers as well as the powerful concoction of cilantro, lime, and garlic.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs |
| Servings: | 15 |
| Yield: | 15 servings |
Ingredients
- 10 fresh tomatillos, husks removed
- 3 cloves garlic
- 1 cup water
- 4 serrano chiles, stemmed
- 2 poblano chiles, stemmed
- 3 tablespoons vegetable oil
- 1 yellow onion, chopped
- 1 teaspoon coarse salt
- ¼ cup chopped fresh cilantro
- 2 tablespoons minced red onion
- 1 tablespoon fresh lime juice
Instructions
- Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
- Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
- Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
- Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.
- This recipe is definitely a “Medium” to “Mild” heat salsa. If you’re interested in a “Hot” salsa, use 6-8 serranos. If you can’t handle spicy at all, replace the serranos with another poblano. If you’re really crazy, use 10+ serranos.
- The salsa will have little black flecks of burned peel in it. Don’t worry, it tastes fine! It’s important to let the peppers steam themselves after roasting, to let the roasted flavor propagate to the flesh of the pepper. Putting the pepper directly in the boiling water and skipping that step will wash out this flavor somewhat.
Reviews
I made the recipe as written and it turned out awesome! No complaints. Thanks for sharing!
I did not care for this recipe.
Apart from using a little more garlic, I make this as written, and it is phenomenal. Awesome as a dip, but also REALLY good poured over grilled chicken and/or salmon. I always make a big batch of it because it never lasts long. Thanks!
This is so easy and so delicious! I did add a little cumin, but otherwise followed exactly. Left the seeds in 2 serranos and it gave it a good kick! Thanks for sharing!
i have probably eaten my own weight in salsa and chips in my life. that said, this is just amazing and reminds me of going to a taqueria back in houston. very flavorful and delicious, all of my roommates loved it!! definitely going to make this again and again
This is the Holy Grail of Salsa Verdes. Be sure to use gloves to cut your peppers. I learned the hard way! Ouch. Recipe definitely worth it though!!! Best I have ever eaten.
My father in law is from Mexico and makes the MOST AMAZING green salsa, having said that, I love this recipe. It has great flavor and uses authentic flavors and techniques. I actually didn’t use the serrano chiles (all I had were 4 poblano) so my salsa is not hot, but very flavorful instead. Next time I will try using the serranos. I have a hand blender, and I used that to blend it up. If you use a regular blender make sure you clean it very well if you don’t want your smoothies to taste like chile!
I really liked this recipe. I am an avid tomato salsa recipe maker, but my husband has been asking me why I never use tomatillos. My response was that I’ve never used tomatillos ever in my life. Well, this was the lucky recipe I chose, and I’m glad I did. It was a great choice. Excellent flavor, and very easy to do. The serrano peppers were small, and after roasting, I couldn’t get the skin off without tearing them apart, so I just threw them in the blender with skins on…. didn’t notice one bit!! Will definitally make this again!!
I liked it. I made it with 4 serrano peppers but next time I will add more (like the cook recommended) and leave some seeds in to give it more heat.