Mexican Take-Out Tomatillo Salsa Recipe

Name: Mexican Take-Out Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces tomatillos, husked and rinsed (6 to 10); 2 serrano chilies; ½ cup chopped fresh cilantro; 12 medium white onion, minced (1/2 cup); 4 garlic cloves, chopped; 2 tablespoons fresh lime juice; 2 tablespoons cider vinegar; ¼ teaspoon salt, plus more if needed; 1 teaspoon sugar; 2 tablespoons vegetable oil

Servings: persons

12 ounces tomatillos, husked and rinsed (6 to 10)
2 serrano chilies
½ cup chopped fresh cilantro
12 medium white onion, minced (1/2 cup)
4 garlic cloves, chopped
2 tablespoons fresh lime juice
2 tablespoons cider vinegar
¼ teaspoon salt, plus more if needed
1 teaspoon sugar
2 tablespoons vegetable oil

1
Preheat the broiler.
2
Line a 13 x 9-inch pan with foil.
3
Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos.
4
Cool, then transfer to a blender, including all the juices that have run out onto the baking sheet.
5
Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water.
6
Blend to a puree.
7
Heat the oil in a medium skillet set over medium heat.
8
Add the tomatillo puree and bring to a boil.
9
Continue to cook, stirring, until the salsa has thickened slightly, about 5 minutes.
10
Remove from the heat and taste for seasoning; adjust if necessary.
11
Transfer to a serving bowl and serve at room temperature or chilled.
12
Make Ahead: This salsa can be made ahead and kept covered in the refrigerator for up to a week, or frozen up to 2 months.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces tomatillos, husked and rinsed (6 to 10), 2 serrano chilies, ½ cup chopped fresh cilantro, 12 medium white onion, minced (1/2 cup), and more.

Yes, Mexican Take-Out Tomatillo Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Take-Out Tomatillo Salsa

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