Monday, June 6, 2011

Tomatillo Salsa by Colleen Guenther

As you may know by now, I tend to exaggerate when it comes to food. Everything is the "BEST" or the "worst", but seriously, this is the best salsa ever. It was inspired after going to my favorite mexican restaurant (to date) which is Aurelia's Authentic Mexican in Eden Prairie. It's located in a strip mall so do not let that fool you. They also have a brilliant tomatillo salsa and a VERY nice man who worked there verbally shared with me his secret recipe - who does that?? There are so many stingy recipes holders out there. Anyway, I went home and have since made several batches adding and subtracting different ingredients. So, after all the fun of testing, testing, testing, this is the BEST tomatillo salsa ever! Watch out Salsa Lisa!

2lbs of tomatillos
1 white onion chopped
1 1/4 teaspoons of Mexican Oregano (must be the Mexican variety)
1 teaspoon salt
1 cup cilantro leaves
Dash of pepper
2 cups vegetable broth
3 serrano peppers (deseeded and quartered)
2 jalapeno (deseeded and quartered)
3 garlic cloves minced
Olive oil
Food Processor


Dice your onion and garlic and throw in a saucepan with a little olive oil. Peel your tomatillos and give them a rinse. Dice them into quarters and de-core them. Throw them in with the onions and garlic. Then, add the rest of your ingredients.

Simmer on medium for 15-20 minutes or until the tomatillos are soft. Let it cool a bit and then put it in the food processor until it has a nice salsa texture. Serve on quesadillas, with chips or just drink it from the bowl. It's that good!                                                  

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