AUTHENTIC Mexican salsa for TACOS | TOMATILLO salsa recipe | JALAPEÑO salsa recipes

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green tomatoes

Green tomatoes can provide a similar tangy flavor.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Serrano peppers are slightly healthier, while banana peppers are often cheaper.

Peel the tomatillos to remove the husk and rinse them well.

Place the tomatillos in a medium deep pan with enough water to cover them and bring to a boil.

Once boiling, lower the heat to medium and cook for 10 to 15 minutes until soft but not bursting.

Toast the dried red chili peppers in a pan over low heat until fragrant, turning frequently.

Remove the tomatillos from heat and let them rest in hot water.

In a blender, combine the tomatillos, toasted chili peppers, garlic cloves, and cilantro. Blend until smooth.

Add salt to taste and blend again until desired consistency is reached.

Transfer the salsa to a serving dish.

For the jalapeño salsa, cut the stems off the jalapeños and slice them in half lengthwise.

Dice the onion and peel the garlic cloves.

In a large pan, heat 1/4 cup of canola oil over medium low heat and add the jalapeños, sautéing until golden brown.

Remove the jalapeños and sauté the onions and garlic in the same oil until translucent.

Allow the jalapeños, onions, and garlic to cool down before adding them to a blender with cilantro and half a cup of canola oil.

Blend while adding the remaining 1 cup of canola oil in a thin stream until smooth and creamy.

Add salt to taste and blend again until desired consistency is reached.

Transfer the jalapeño salsa to a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary