Salsa de Tomatillos Como Las Asadas y Big Star

Recipe View 20 mins In a saucepan, combine the tomatillos, garlic cloves, and water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the tomatillos soften and lose their shape, approximately 15-20 minutes.

Recipe View 0 mins Preheat your oven's broiler and position the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Halve the serrano and poblano peppers lengthwise, removing stems, seeds, and ribs. Place the peppers cut-side-down on the prepared baking sheet.

Recipe View 17 mins Broil the peppers until about 75% of the skin is blackened and blistered, around 3-5 minutes. Transfer the blackened peppers to a bowl and tightly cover with plastic wrap to steam for 5-7 minutes. Remove and discard the blackened skins. Add the peeled peppers to the simmering tomatillos and cook for another 5 minutes.

Recipe View 17 mins Heat the vegetable oil in a skillet over medium heat. Add the chopped yellow onion and cook until softened and lightly browned, about 7-10 minutes. Transfer the cooked onion to a blender along with the tomatillo mixture.

Recipe View 12 mins Secure the blender lid with a folded kitchen towel. Carefully begin blending, using short pulses initially to start the mixture moving. Then, puree until smooth, ensuring no large chunks remain. Return the salsa to the skillet and simmer over medium-high heat for 5-7 minutes, or until it thickens slightly. Pour into a bowl and allow to cool to room temperature.

Recipe View Once cooled, stir in the salt, chopped cilantro, minced red onion, and fresh lime juice. Serve chilled or at room temperature.