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
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Ingredients
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10
tomatillos, husk removed
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2
small jalapeños, optional
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4 cups
water
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1
large bunch cilantro, destemmed
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4
cloves garlic, peeled
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1
large white onion, minced
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2 tablespoons
vegetable oil
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3 teaspoons
kosher salt
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2 cups
water, reserved from boiled tomatillos
Directions
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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.
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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.
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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.
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Serve with chips or on top of Janet's tamales.
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