Sunday, January 30, 2011
I've had no problem finding tomatillos at Whole Foods, though I can't vouch for other stores. Finding tomatillos is probably the most difficult part of this recipe, but an extra trip to the store is well worth it for this delicious treat.
Adapted from Homesick Texan
1 pound tomatillos (about 12-16), husked and cut in half [buy a few extra in case you buy some rotten ones]
3 cloves garlic, chopped
1-2 serrano chilis, stems and seeds removed (1 for mild, 2 for medium)
1/4 medium onion, chopped
1/4 teaspoon cumin
1 tablespoon lime juice
1 tablespoon canola oil, for cooking salsa
Kosher salt, to taste (I used about half a tablespoon)
In a blender, puree the tomatillos, garlic, serrano chilis, onion, cumin, and lime juice until smooth. Heat a medium saucepan over medium-low heat. When warm, add 1 tablespoon canola oil and heat until warmed. Pour in salsa and cook for 10 minutes, stirring occasionally. The salsa will change from bright green to a more olive color as it cooks. Taste and add salt to your liking. Serve warm or cold with lots of chips.