A super-flavorful salsa inspired by the great taquerias in Bucktown and Wicker park, in Chicago. Restaurant-style tomatillo salsa, a good change of pace from standard tomato salsa. Includes roasted peppers and the unstoppable combination of garlic, lime and cilantro.
Ingredients
- 10 fresh tomatillos, husks removed
- 3 cloves garlic
- 1 cup water
- 4 serrano chiles, stemmed
- 2 poblano chiles, stemmed
- 3 tablespoons vegetable oil
- 1 yellow onion, chopped
- 1 teaspoon coarse salt
- ¼ cup chopped fresh cilantro
- 2 tablespoons minced red onion
- 1 tablespoon fresh lime juice
Directions
Step 1
Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
Step 2
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
Step 3
Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
Step 4
Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
Step 5
Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.
Cook’s Notes
This recipe is definitely a "Medium" to "Mild" heat salsa. If you're interested in a "Hot" salsa, use 6-8 serranos. If you can't handle spicy at all, replace the serranos with another poblano. If you're really crazy, use 10+ serranos.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 40 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat1g | 3% |
Sodium121mg | 5% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 4% |
Total Sugars2g | |
Protein1g | |
Vitamin C14mg | 71% |
Calcium8mg | 1% |
Iron2mg | 9% |
Potassium116mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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