I'm going to show you how to make one of the fastest, most delicious salsas on the planet;
this is a tomatillo salsa. A buddy of mine from Mexico, is the one that hooked me up
with how to make this. Either 4 or 6 ingredients, depending on how fancy you want to get with
it. I'm only going to use 4 today.
I'm going to start with tomatillos. They look like little tomatoes, they're not; they're
actually a cousin of the gooseberry. I'm not entirely sure I've seen a gooseberry, but
I read that all the time. They come with this little funky papery pull thing on it. We're
going to get rid of that. The outside of this is sticky. You know what it reminds me of?
It reminds me of ochre. If you've ever dealt with ochre and you cut an ochre and you get
sticky, that's what it reminds me of. Wash that off, and then you throw it in a sauce
pan over here.
I've got these already ready to go. I've got 1, 2, 3, 4, 5 big ones. Use between . . . I
don't know, about that much; between 4 and 6, depending on how big they are. Depending
on how spicy you like it, it's going to depend on what you do with your jalapenos. You can
use Serranos if you want to, I like the flavor that comes with jalapeno. If you don't want
knock-your-head-off heat, I did a video on how to get rid of the membrane, so check that
out. You get rid of the membrane if you don't want the heat. Or if you want some heat, pop
it in here, just like this; however many you want. I usually use about 2. My dad doesn't
like real spicy stuff, most of my kids are medium, so I go mild so my little guys can
have that without getting too spicy.
All I'm going to do is bring this up to a boil, and I'm going to let this simmer. These
are the instructions, simmer to death; that's the instructions I got. It turns out to be
about 20 minutes. You want it to be nice, soft, and gushy; that's the technical term.
He's going to simmer for about 20 minutes. I'll show you the next 2 ingredients we're
going to throw in there, and then that's perfect salsa verde that's coming up.
I got my tomatillos that have officially been boiled to death. Not entirely [inaudible:
02:33]. They're all nice and squishy. See? Instead of just dumping those in the colander,
we'll do it this way. My poor little machine is about to die, so I hope it doesn't die
while we're trying to do this. It might be up to it. Take all the tomatillos, the jalapenos,
and all the solid stuff right into your blender, food processor, whatever you got, whatever
you want to use.
I'll tell you; don't get rid of the liquid yet, because you're going to use that to determine
the consistency of your salsa. I'm getting a good bit of the water in here with these
pieces as I'm doing it, so I probably won't use any, but if it gets too thick or if I
want a thinner salsa, use the flavored water, you've already got all the flavor and stuff
in there, don't delude it. We're going to set that aside just in case we need it.
Remember I said either 4 or 6 ingredients? Here's Number 3, which is a huge bunch of
cilantro. The original recipe, when I wrote it down, it was ½-bunch of cilantro. This
is a good bit, maybe closer to ¾ of a bunch. I got rid of the stems, most of the stems.
This is 2 white onions. These were small. Normally, I would just use one great, big
one, but these were puny. That's your 4 ingredients.
Number 5 is going to be a bit of salt. I put a good teaspoon in there, and then we'll adjust
it once it's done. The final thing, normally, if you have really great Hass avocados, gently
cube up your avocados, and then once this is done, you can toss this salsa with avocado
and it's unbelievable. I didn't have any great looking avocados, so we're going to do it
this way. We might be going this way. There we go. We're going to do it this way and go
avocado-less on this time because it's still delicious.
I cracked it in the dishwasher and it just doesn't want to work. Give me a minute. I
had to fiddle with it. This is all it's doing. Depending on . . . that's about perfect. I
sprang a leak, but I'm going to save the salsa. Depending on how chunky you want it, you can
keep going until it's real, real silky smooth, or if you want a little bit of texture left,
about like that. It's still hot.
Everybody over here. Clean up my mess. This is tomatillos salsa verde. I'm going to let
it chill for a while, and it's even better when it gets nice and cold. This is unbelievable
if you put it on a pulled pork taco. I have enough chili over here. The tomatillos are
so different from a regular tomato or fruit salsa; a little citrus bite, the cilantro
and onion. This stuff rocks.
If you like this video and you want more great tips, tricks, and techniques, check out the
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