Tomatillo Salsa

My mom has been making this salsa for as long as I can remember. After Thanksgiving she always makes a big batch of it and then cooks up the leftover turkey in the green salsa for a taco or enchilada filling. It’s one of the tastiest and healthiest post-thanksgiving meals. The tomatillos make it slightly tangy and you can adjust the spiciness depending on how many chiles and what kind you use.

 

summer bulgur-heirloom tomato salad

  • 20 medium sized tomatillos
  • 3 cups chicken broth
  • 1 jalapeno
  • 1 serrano
  • 1 bunch cilantro
  • 3-4 garlic cloves
  • salt
  1. peel tomatillos and quarter, chop a jalapeno and a serrano in thirds
  2. put tomatillos and peppers in a medium sized pot and add enough chicken broth to cover tomatillos
  3. bring to a boil then bring it down to a simmer  (uncovered) until tomatillos are soft, remove from heat and let cool
  4. remove the big stems from the cilantro but otherwise you can leave it intact, wash
  5. clean garlic and put cloves in a Vitamix, along with the tomatillo mixture and the cilantro
  6. blend until fairly smooth (a few of seconds), then add salt or more chilis to taste


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