Happy Monday everyone! Welcome to TACO WEEK!
I decided to start the week with Tomatillo Salsa. I discovered this salsa because of this recipe by Krista Ackerbloom (Cooking Light). We made the full enchilada dish once and it was a lot of work, but I couldn’t get over how good this salsa was! So, instead of making the whole dish again, this one little section of the recipe was clipped and saved. And now I pass it along to you.
Here’s how you make it!
1 onion, roughly chopped
1 cup vegetable broth
6 large tomatillos (husked, rinsed, and chopped)
1 large garlic clove, roughly chopped
1 serrano chile, seeded and sliced
1/2 cup cilantro leaves
1 tbsp lime juice
salt (to taste)
Combine the chopped onion, tomatillos, garlic, and serrano with broth in a saucepan. Heat up to a boil and then reduce the heat and simmer for 15 minutes.
The tomatillos will become tender and the color will change.
Turn the heat off and let the mixture cool for at least 10 minutes.
Pour the tomatillo mixture into the food processor. Add cilantro, lime, and a little salt. Chop until smooth. Pour into a bowl. If you are keeping this for a while, store in an airtight container.
I prefer it chilled, so I recommend putting it into the fridge before serving.
This is awesome on tacos, but it’s also just as good with chips. It’s really light and fresh and perfect for summer. I plan on making a big batch soon- such a good snack!
Don’t miss any Taco Week posts – every day is a new recipe to help you create the perfect fish taco bar.