- 2 lbs tomatillos (about 16 total) husked and washed
- 3 large garlic cloves
- 2 jalapeños
- 1 tsp ground cumin
- 1 bunch of cilantro or 3/4 cup cilantro sprigs
- Peel and wash the tomatillos.
- Place the tomatillos and jalapeños in a large pot filled with enough water to fill the top – don’t overfill with water.
- Bring the water to a boil until the jalapeños and tomatillos turn tender (use a fork to test).
- Remove from the heat and let them sit for 15 min.
- After 15 minutes, use a large strainer and drain the tomatillos and chiles.
- Place the garlic, cumin, tomatillos, jalapeños and about 4 tbsp of water in a blender. Blend for a few seconds – so the salsa is still thick but blended well.
- Add the cilantro and blend so that the salsa becomes shiny and speckled with cilantro, but do not over blend or it will turn into a paste like consistency.
- In a pan on medium-high heat add about 4 tbsp of oil and the contents of the blender. Bring the salsa to a simmer and stir for about 10 minutes until it becomes thickened.
- Once the sauce is thickened, remove from the heat and season-to-taste with salt.
Refrigerate for up to 3 days. This salsa goes great on eggs, tacos, with enchiladas, or even tortilla chips.
Recipe adapted from: ROBERTO SANTIBAÑEZ
Now that you know how to make the salsa, get the recipe for his amazing enchiladas suizas!