By Sue Lau | Palatable Pastime
My recipe of the day is for fresh tomatillo salsa, made from scratch.
This version is loosely based on Rick Bayless’ recipe. You can use this as salsa or spoon it over grilled chicken for a real treat. This also makes an excellent sauce for enchiladas verde.
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- 8 ounces fresh tomatillos stemmed, husks removed
- 2 fresh serrano peppers
- 1 small onion minced
- 6 sprigs cilantro
- Salt to taste
- 1/4 cup water
- Roast tomatillos and peppers until blackened on both sides on a comal or under the broiler. Peel peppers and remove stems seeds and membranes as desired.
- Puree tomatillos and peppers in a small food processor bowl or blender or grind by hand in a molcajete.
- Stir together puree with water, onion, cilantro, and salt to taste.
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