Ingredients with Measurements:
- 1 pound tomatillos, husks removed and rinsed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sugar
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the tomatillos on a baking sheet and roast in the oven for 15-20 minutes, or until they are soft and slightly browned.
3. In a skillet over medium heat, sauté the onion, garlic, and jalapeño pepper until they are soft and fragrant.
4. In a blender or food processor, combine the roasted tomatillos, sautéed onion mixture, cilantro, lime juice, salt, cumin, and sugar. Pulse until the salsa is smooth and well combined.
5. Taste and adjust seasoning as needed.
6. Transfer the salsa to a serving bowl and refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of salsa
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 15
- Total fat: 0.2g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 59mg
- Total carbohydrates: 3.4g
- Dietary fiber: 0.8g
- Sugars: 2.2g
- Protein: 0.6g
Substitutions for ingredients:
- If you can't find fresh tomatillos, you can use canned tomatillos instead.
- If you don't have fresh cilantro, you can use dried cilantro or parsley instead.
- If you don't have a jalapeño pepper, you can use a serrano pepper or a pinch of cayenne pepper instead.
Variations:
- For a smoky flavor, you can add a chipotle pepper in adobo sauce to the salsa.
- For a sweeter salsa, you can add a tablespoon of honey or agave nectar.
- For a chunky salsa, you can pulse the ingredients in the blender or food processor for less time.
Tips and tricks:
- Make sure to rinse the tomatillos well before roasting them.
- If you want a spicier salsa, you can leave the seeds in the jalapeño pepper.
- You can make this salsa ahead of time and store it in the refrigerator for up to 5 days.
Storage instructions:
- Store the salsa in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- This salsa is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the salsa in a colorful bowl or on a platter with tortilla chips or fresh vegetables for dipping.
Garnishes:
- Garnish the salsa with a sprig of fresh cilantro or a slice of lime.
Pairings:
- This salsa pairs well with tacos, burritos, grilled chicken, or fish.
Suggested side dishes:
- Serve the salsa with rice, beans, or a salad for a complete meal.
Troubleshooting advice:
- If the salsa is too thick, you can add a tablespoon of water or lime juice to thin it out.
- If the salsa is too spicy, you can add a tablespoon of sour cream or yogurt to cool it down.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salsa.
- Store the salsa in the refrigerator and discard any leftovers that have been sitting out for more than 2 hours.
Food history:
- Tomatillos are a staple in Mexican cuisine and have been used for centuries in dishes like salsa verde and chile verde.
Flavor profiles:
- This salsa is tangy, slightly sweet, and has a mild heat from the jalapeño pepper.
Serving suggestions:
- Serve the salsa as a dip for tortilla chips or as a topping for tacos, burritos, or grilled meats.
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Region: Mexican