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Cooked Tomatillo Salsa

5.0(216)

by Martha Rose Shulman

Condiments

Servings

2 cups

Total time

40 min

Calories / serving

119 kcal

Ingredients (8)

serves

1 pound fresh tomatillos, husked and rinsed, or 2 13-ounce cans, drained
2 or 3 jalapeño or serrano chiles, stemmed, seeded for a milder salsa
1/4 cup chopped white onion, soaked for 5 minutes in cold water, then drained and rinsedonion
2 large garlic cloves, peeledgarlic
1/2 cup chopped cilantrocilantro
1 tablespoon grapeseed oil, sunflower oil or canola oilgrapeseed-oil
2 cups chicken stock or vegetable stockchicken
Salt to taste (1/2 to 1 teaspoon)salt

Instructions (2 steps)

01Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt, and cilantro sprigs. Blend until smooth.
02Heat the oil in a large, heavy saucepan or skillet over medium-high heat until it ripples. Drizzle in a drop of tomatillo purée to test the heat. If it makes a lot of noise and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 10 to 15 minutes, stirring often. The sauce should coat the front and back of your spoon. Taste and adjust seasoning. Remove from the heat. Serve warm or at room temperature.

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Rich recipe — supports nutrition-aware planning.