I love spicy and I love big, make-it-yourself parties. I find this recipe is perfect to put out with some chips as an appetizer and ALSO to serve with a main course of tortillas or buns, smoked or pulled meats, and a mess of other sides. To be honest though, I love this recipe so much that I often put spoonfuls of it on my scrambled eggs in the morning or in my chicken noodle soup to make something more like a pozole.
This salsa is screaming easy. It requires very little effort and even less equipment. However, you’ll definitely need a blender or [easier] a big 12 cup food processor, wide bottom 5 qt or bigger saute pan, and some kitchen gloves [prefer environmentally friendly] for cutting up those hot peppers. Assume you already have a great, sharp knife and cutting board.
- Prep Time: 10 minutes
- Cooking Time: 20-30 minutes
- 1-2 lbs fresh tomatillos.
- Note: I cut the little knub parts under the stem out of the top.
- Note: If you buy tomatillos with the husk still on, I find it’s easiest to remove the husk under running water, using a spoon to pry the husk off.
- 1/2 finely chopped yellow onion
- 2-3 cloves minced garlic
- 2 serrano chiles or jalapeno peppers
- Note: Seed if you want less spicy salsa
- 2 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh oregano
- 1/2 tsp ground cumin
- 1 1/2 tsp kosher salt
- 1-2 cups chicken stock or 1 chicken bullion
- Throw everything except the stock into the food processor or blender.
- Blend until smooth. Note: You can serve/eat this salsa right at this step. It will be a really bright beautiful color. However, I find its still a bit “harsh”, quite sour, acidic, and generally pretty spicy.
- Empty the contents of the blender into a large saute pan.
- Add one cup of chicken stock and simmer, stirring occasionally. The flavors will mellow and the color will become less bright.
- Continue to add chicken stock and simmer until desired taste/texture is achieved. I usually find adding a cup and simmering back down to a salsa like consistency does the trick.