Tomatillos are tart and acidic, a little sweet - all qualities that make a good salsa. The husk of tomatillos smell like stinky feet and husking them can be a pain in the ass, but I still love these beautiful purple and green fruits.
I have to admit, I was never excited about tomatillos until Patrick started making this salsa. I've never had salsa verde anywhere else that's quite as good as his version. Our favorite way to enjoy this is in chilequiles, or over tacos and grilled meats. Patrick's method is to dry roast them first in a heavy bottom pan until they turn black to bring out some of their earthy flavors. I love the smoothie-like consistency and how the sweet-sour characteristics of the salsa cuts into a salty, rich piece of meat.
Make your own in three simple steps.
Makes 2 cups
You will need a blender (or food processor) for this, we have a Blendtec.
- 1 lb tomatillos, husked (small tomatillo milperos if you can find them)
- 1 serrano chili pepper, seeded if you want less heat
- 3 cloves garlic, peeled
- 1 bunch cilantro with stems
- 3 green onions, roughly chopped
- salt to taste
- Place the tomatillos, garlic, and serranos in a dry, heavy bottom pan. Toast over high heat, turning occasionally, until the tomatillos have black spots.
- Remove the serrano and fill the pan with water to almost cover tomatillos. Boil for 15 minutes.
- Remove the tomatillos and garlic from the water with a slotted spoon and place into a blender with the serrano, green onions, cilantro, and salt. Blend to desired consistency.