Salsa de Tomatillos Como Las Asadas y Big Star recipe
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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
Nutrition Info
- 39.7 caloriescarbohydrate: 3.2 gcholesterol: : -fat: 3 gfiber: 1.1 gprotein: 0.6 gsaturatedFat: 0.5 gservingSize: -sodium: 120.5 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Salsa de Tomatillos Como Las Asadas y Big Star
Directions
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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.