Homemade Tomatillo Salsa: How to Make the Best Salsa

lifestyle, recipes

Homemade Tomatillo Salsa was just one of the many comforts from home. Fortunately, I had a mother who embraced making authentic Mexican food from scratch and did it VERY well. From pico, to tacos, to pinto beans that she would have simmering all day filling the house with the most wonderful smell…. she mastered many recipes and created her own.

We are in the midst of the Christmas season and I wanted to share a recipe that you are sure to enjoy! It is a tradition to grab tamales from Delia’s and this salsa pairs AMAZINGLY with them. In fact, I don’t think you can have one without the other. Like, if you grab tamales you NEED to go to the store and get the ingredients to make this salsa. You can also drizzle it over your eggs in the morning, dip some tortilla chips in it for a snack, or even top your baked chicken enchiladas with it- maybe add some sour cream? Get crazy! This is the best green sauce you’ll ever have.. I promise! So, let’s get started with what you’ll need:

Ingredients:

1 white onion (stick to the smaller ones)

knorr suiza de pollo

13-14 tomatillos

2 limes

garlic

salt

1 avocado

1 serrano (or 2 if you like it hot)

1 small bunch of cilantro

Start boiling the tomatillos after peeling them from their husk and rinsing them. You want to boil them until they turn almost transparent. You’ll know when because they’ll start to shed their skin a little and maybe even bust. While your waiting prep your onion by cutting it in quarters and putting it in the blender.

EXTREMELY IMPORTANT STEP: When your tomatillos have reached their transparent point (10-15 minutes) transfer them to the blender and scoop out 1-2 cups of the tomatillo broth and set aside. You’ll need the broth!

Next, you’ll put your avocado, cilantro, 1 teaspoon minced garlic, the juice of 2 limes, one DESEEDED serrano (or 2 if you like hot), 1 tablespoon of the knorr suiza pollo, and a dash of salt for now. Seasoning-wise, this is a good foundation. If you taste it and you need to add more you can, but let’s blend it all first. (When it comes to seasonings…I usually never measure and do it based on taste.. call me old-fashioned..)

Turn on the blender on LOW and let all the ingredients churn together. This is a pretty wet and soupy type of salsa. Turn off the blender and add the tomatillo broth. Start with one cup and see what consistency you want. I like my green sauce only a little soupy, so I add one and a half cups of the broth usually! Blend the mix again.

Look at this gorgeously green salsa! Fresh tomatillo salsa you can easily make year after year! You could make this throughout the year, but I only make it during Christmas for tamale season because there are just some recipes I keep special. Kinda like pumpkin pie… its seasonal for me!