My Dad's Famous Salsa | Salsa de Tomatillo

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: green bell peppers

Green bell peppers are milder and more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar offers acidity at a lower cost.

Welcome to Jenny's Kitchen, today I'm making salsa de tomatillo.

Check tomatillos for ripeness; if the husk is brown, it may still be good. Cut away any bad spots if necessary.

Wash the tomatillos thoroughly; if sticky, use baking soda to clean them.

Boil the tomatillos in a pot of water for 8 minutes, ensuring they don't burst to avoid bitterness.

If they burst, add a little sugar to neutralize the bitterness.

After boiling, check the tomatillos for color; they should still be green on top.

Add pre-toasted Chiles de Arbol to the pot to soften them in the hot water.

Chop cilantro, keeping the stems for flavor; only discard the tips that are brown.

Peel and chop one large garlic clove and an additional onion if needed.

Drain the water from the boiled tomatillos, as excess water dilutes flavor.

In a blender, combine the drained tomatillos, chopped onion, garlic, cilantro stems, chicken bouillon, and a pinch of sugar.

Blend until smooth, adjusting seasoning as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary