Have you ever seen these weird green and papery looking produce in your supermarket? Beneath that paper husk is a delicious berry that is absolutely perfect for making salsa. It’s called a tomatillo and we couldn’t have the quintessential taco stand salsa verde (or green salsa) without them. If you’ve never had a salsa verde before, it’s generally milder than a red salsa (although you can spice it up, if you like as well), and tastes a little sweeter. It’s a great addition to any Cinqo de Mayo salsa bar, or even just an afternoon snack.
This recipe calls for beer, tequila, and margarita mix. If you’re like me you probably have all 3 of these in your house, but if not there you can skip the tequila and sub the margarita mix with the juice of 2 limes and 1 tbsp of sugar. The beer however is really essential to the flavor here though, and usually you can find a bottle at 7-11 for just a few dollars.
Let’s get started!
First you want to peel the paper husk from all your tomatillos, fair warning the skin underneath is sticky. Place the peeled berries into a colander and rinse them off with warm water to reduce the sticky residue. Dump the colander into a large pot along with your liquids. Roughly chop the cilantro, onion, and garlic and add to the pot as well. Remove the seeds from the jalapenos (the seeds hold the heat, you can leave some if you prefer more of a kick), slice, and add to the pot.
The veggies don’t have to be perfect, since we’re going to liquefy everything in the end anyway.
Add water to the pot until the liquid just barely covers the tops of the tomatillos. Bring the mixture to a boil, then reduce to low and let simmer for 20 minutes. If you’re water level gets too low, go ahead and add a bit more. After the 20 minutes the water level should cover about the bottom ¼ of your tomatillos. If you have too much liquid, don’t be afraid to cook it a bit longer.
Let the mixture cool to room temperature and then blend in your blender, or with an immersion blender. Cool your salsa in the fridge for 2-4 hours before serving.
Ta-da! You’ve got yourself a fabulous, fresh, treat that’s great with chips, fish, chicken, or enchiladas.
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- 1 lb tomatillos, peeled and rinsed
- 2 jalapeños, sliced
- 1 bunch cilantro, chopped
- ¼ onion
- 3 cloves garlic
- 1 bottle Mexican style lager (corona, pacifico)
- 2 tbsp Margarita mix
- 1 shot tequila
- Salt and pepper to task
- Combine all ingredients in a large pot and water to cover tomatillos
- Cook on high, uncovered until it begins to boil
- Cover, Reduce heat to low and allow to simmer for 20 minutes
- Turn off heat and cool to room temperature
- Using a standard or immersion blender to combine all ingredients to a soup like consistency
- Store in the refrigerator for 1 hour before serving