Traditional Mexican salsaFrom justweplus3 8 years ago
- 8 Jalapeños (more or less depending on how spicy you want it, 8 makes it very spicy). Rinsed. shopping list
- 4 tomatillo's (you can find these at most grocers, they look like small green tomato's with green leafy husks), remove the husks and wash well with cold water (they feel a little sticky and you need to get most of that off). shopping list
- whole garlic clove to taste (we use 1 or 2). shopping list
- salt to taste shopping list
How to make it
- Throw everything into a medium size sauce pot, add enough water to cover.
- Place on stove over Medium-High heat, and boil.
- After about 15 minutes the tomatillo's will be soft, remove then from the pot with a slotted spoon, and set aside in blender.
- After about 15 more minutes the jalapeños should be done (you should be able to easily pierce them with a fork, and they may be split down the sides slightly, this is normal).
- Remove pot from heat, and remove jalapeños from water (you may have to let them cool for a few minutes to do the next step).
- Remove the stem from the top of each jalapeño, and place in blender, if you can, fish out the garlic clove and place in the blender, if not you can sprinkle some garlic powder in.
- Place the lid on the blender, and set on "low" then "chop", next set on puree, and then switch over to "high" setting and "mix" everything together.
- Now you can add some of the water from the boiled ingredients if you would like a thinner texture, and simply "mix" it all together again!
- That's it...you're done! Now enjoy!
- TIP: I use old pickle, spaghetti or jelly jars to store what is leftover. Just pour it in, replace the lid, and you have fresh, homemade salsa for days! And you save that little bit of space in a landfill!