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Author Notes: Janet serves this delicious tomatillo salsa on top of her incredible tamales. The heat and tang from the salsa are an excellent topping for her moist, pork tamales. —Anna Francese Gass
Serves 6 to 8
- 10 tomatillos, husk removed
- 2 small jalapeños, optional
- 4 cups water
- 1 large bunch cilantro, destemmed
- 4 cloves garlic, peeled
- 1 large white onion, minced
- 2 tablespoons vegetable oil
- 3 teaspoons kosher salt
- 2 cups water, reserved from boiled tomatillos
- In a large pot, add 4 cups water, tomatillos and jalapeños. Boil for 15 minutes until tomatillos change color and begin to soften and crack.
- Remove from water. Remove stem from jalapeños. Place tomatillos and jalapeños in blender with garlic cloves, 2 cups of the cooking water, cilantro and salt. Blend until liquified.
- In a large saucepan, saute onion with oil until translucent. Add tomatillo mixture and boil for 10 to 15 minutes. Salsa will thicken slightly but this is a thin salsa.
- Serve with chips or on top of Janet's tamales.