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Salsa de Tomatillos Como Las Asadas y Big Star
Salsa de Tomatillos Como Las Asadas y Big Star
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
A zesty tomatillo salsa inspired by Chicago taquerias, featuring roasted peppers, garlic, lime, and cilantro for a fresh twist on traditional salsa.
Ingredients:
  • 1 yellow onion, chopped
  • 10 fresh tomatillos, husks removed
  • 3 cloves garlic
  • 1 cup water
  • 4 serrano chiles, stemmed
  • 2 poblano chiles, stemmed
  • 3 tablespoons vegetable oil
  • 1 teaspoon coarse salt
  • 0.25 cup chopped fresh cilantro
  • 2 tablespoons minced red onion
  • 1 tablespoon fresh lime juice
Instructions:
  • In a small saucepan over high heat, gently boil tomatillos, garlic cloves, and water. Simmer on medium-low until tomatillos have softened, approximately 15 to 20 minutes.
  • Preheat the broiler and position the oven rack 6 inches from the heat source. Line a baking sheet with foil. Slice the serrano and poblano peppers in half vertically, discard seeds and stems, and place cut-side-down on the sheet.
  • Broil the peppers until 3/4 of the skin is blackened and blistered, for 3 to 5 minutes. Transfer the peppers to a bowl and seal tightly with plastic wrap to steam for 5 to 7 minutes. Peel off and discard the blackened skins, then stir the peppers into the simmering tomatillos and cook for an additional 5 minutes.
  • - Heat vegetable oil in a skillet over medium heat. Add yellow onion and cook until softened and starting to brown, about 7 to 10 minutes. - Transfer onions to a blender with the tomatillo mixture. Secure the lid with a kitchen towel and pulse until smooth. - Pour mixture back into the skillet and simmer on medium-high for 5 to 7 minutes until slightly thickened. - Transfer the salsa to a bowl and let it cool to room temperature.
  • After the mixture has cooled down, fold in the salt, cilantro, red onion, and lime juice before serving.

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