The green tomatillos are tart and the purple or reddish ones are more sweet than sour. My Tomatillo Salsa is a very simple recipe with only 5-ingredients plus salt. This recipe is quick and easy to prepare and it can be either oven-roasted or pan-roasted. However, I prefer roasting it on the stovetop in a dry skillet.
I use my tomatillo sauce on a wide variety of Mexican or Tex-Mex recipes. I love this salsa on chicken, fish, and pork tacos, spinach enchiladas, pork, and Carne de Puerco con nopales en salsa verde, huevos rancheros, you name it. Salsa Verde is excellent as an appetizer with tortilla chips!
DIRECTIONS 1 Peel the tomatillo's husk and rinse in water. 2 Grill or roast the tomatillos and the peppers until the skins appear burned. 3 Do not peel the skins. 4 In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth. 5 Add the cilantro and salt and process for an additional 8 seconds.
The following ingredients are needed to make these authentic salsa recipes: 1 16-ounce package of corn kernels, thawed. 2 2.25-ounce cans of olives, drained and sliced. 1 red bell pepper, chopped. 1 small onion, chopped. 5 cloves of garlic, minced. 1/3 cup of olive oil. ¼ cup of lemon juice.