Tomatillo salsa
This recipe is great for dipping with crisps, but also works well as a sauce for chicken or pork tacos. When buying tomatillos, look for ones with a relatively tight-fitting husk that covers almost the whole fruit. (A little peeking out at the bottom is fine.)
Ingredients
- 4 tomatillos, husks removed and halved
- 1 white onion, peeled and cut into quarters
- 1 to 2 serrano peppers, stemmed and halved lengthwise
- 2 garlic cloves
- 1/2 cup cilantro leaves
- 1/2 teaspoon ground cumin
- Juice from half a lime
- Salt to taste
- Cooking oil
Instructions
- 1
Preheat the Wonder Oven on Roast to 425℉. Place tomatillos, onion, and peppers on the bake pan. Drizzle and toss with oil, then season with salt. Roast until slightly charred (about 20 to 25 minutes).
- 2
Remove the Bake Pan from the oven. Set aside to let tomatillos, onion, and peppers cool to room temperature.
- 3
Add tomatillos: Once at room temperature, add tomatillos, onion, and peppers to the 750mL vessel, along with any juices in the Bake Pan. Add in the garlic, cilantro, and cumin.
- 4
Attach the blender blade to the 750mL vessel, then place on the blender base and blend until smooth.
- 5
Remove the 750mL vessel from the blender and remove the blades. Squeeze in lime juice and stir in salt. Adjust seasoning with more salt and lime juice as needed.
- 6
As you adjust the seasoning, use your favorite tortilla chips to taste. There is a different amount of salt on the chips depending on your brand, so this will impact how much you season the salsa.
Cook it from the original
This recipe comes from fromourplace.ca. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on fromourplace.ca