beautifully green goodness
Turn the good ol’ fashioned Mexican tortilla chip into the very best Mexican food. You can do it by not only cooking your salsa yourself, but by taking green cooking to a whole new level with homemade Mexican cooking.
- Yield: 2 Cups
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- 2 Jalapenos
- 1 Small Red Onion
- 10 Tomatillos
- 1 Cup Fresh Cilantro
- 1 Cup of water
1. Preheat your oven to 450 degrees.
2. Prepare your ingredients. Remove the tomatillos from the husks and cut into quarters. Cut the tops off of the jalapenos and cut lengthwise. Remove the ribs and seeds. Roughly chop your red onion.
3. Add your tomatillos, jalapenos, and red onion to a baking sheet. Cook until they have started to wrinkle and are tender.
4. In a food processor add your cooked jalapenos, red onion, and tomatillos plus your fresh cilantro and a teaspoon of salt. Begin blending.
5. While your salsa is blending, slowly add water through the spout. Add water until the salsa is loose and an even consistency (could be more or less than one cup of water).
6. Store in an air-tight container in the refrigerator. Or, simply serve with chips and enjoy!
- Tomatillos are a little confusing to find. They are always in the produce section. They are green and look like tomatoes but are always surrounded by husks. They tend to be a little sticky too but that is normal.
- This is great to make and always have on hand. This is great on burgers, slow-cooked with chicken, or simply with a big bag of chips.
- If you like a lot of heat you can always add more jalapeno, or even be brave and add a habanero. If you can’t handle the heat, you can always omit the jalapeno all together.