Here’s the delicious green version of my authentic salsa recipe. It’s so so yummy. And just as simple as the roja.
One note about quantities – I’m not exactly sure how many tomatillos to suggest. The ones in the store are really big, and so far I’ve only made the recipe with tomatillos from our garden, which are really small. I’m going to say that the larger size from the store is about half as big as a regular tomato, so if you need 4 tomatoes for the red recipe, let’s say you need 8 tomatillos for the green. Maybe 9 or 10 to be safe?
8-10 larger tomatillos, or like 20-25 smaller ones (see note above).
2 cloves garlic
1 green jalapeĆ±o
1/2 bunch chopped cilantro leaves
The preparation is exactly like the first salsa recipe, but you substitute tomatillos for the tomatoes, use the other color jalapeĆ±o, and add cilantro.
Bring a large pot of water to boil. Remove the husks from the tomatillos and rise them. Add the tomatillos and jalapeĆ±o to the pot and boil until all are soft enough to pierce easily with a fork.
Mash the garlic cloves in the Molcajete. Then add the cilantro and grind until a rough paste forms. Then add the jalapeĆ±o and combine, followed by the tomatillos – a few at a time.
Add sea salt to taste, and remember not to skimp!
Voila! Frickin’ delicious, people. DEE-LISH-US.
And if you’re tempted to buy a Molcajete, Jora found one at her local Mexican market for much less than Sur la Table. Thanks for the tip, J!