Happy Wednesday! I can’t believe we’re already at the end of October ! Where has the time gone?! These past few weeks have included a UTI for our poor baby girl (I didn’t even know that was a thing), a trip to LA, and me finally committing to nap training, Isla (she does so well at night but has only ever napped in my arms or in the car). Not that you care about any of that haha because you’re here for this amazing recipe and it’s going to blow your mind how easy it is.
The past two years we’ve grown our own tomatillos and it has been so so worth it because I can make a huge batch of this salsa at the end of summer and we get to enjoy it through the rest of the year. I make one batch that is really mild (for when we have guests), and a spicier batch (per my husband’s request).
So let’s get down to the “how-to”. Basically all you need is garlic, tomatillos, onion and serrano chiles. You boil the tomatillos and chiles until the tomatillos turn a medium dark green, then remove from the water place in a food processor or blender with the garlic and onion and blend until smooth.
Once smooth, remove and transfer to a medium-sized pot and simmer until it thickens (about 5-10 minutes). And that’s it! So so simple and it’s seriously so good on top of enchiladas, with chips, or just straight out of the jar.
- About 1 lb. tomatillos (with skin removed )
- 1 large yellow onion
- 3 garlic cloves
- 1-3 serrano chiles (1 for mild, up to 3 for spicy)
- salt to taste
- In a large pot, bring water (enough to cover all the tomatillos ) to a rolling boil and add the tomatillos and chiles.
- Cook until the tomatillos turn a medium dark green, then remove and place along with the chiles into a blender.
- Add the onion and garlic and blend until smooth.
- Add to a medium-sized pot to simmer and reduce for about 5-10 minutes.