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Categories:Viewed: 10 - Published at: 2 years ago
Ingredients
- 1 pound tomatillos, husked and rinsed
- 1 jalapeno, stemmed
- 1 small Spanish onion, quartered
- 5 to 6 garlic cloves
- 1 tablespoon kosher salt
- 1 bunch fresh cilantro, leaves coarsely chopped
- 2 lime, juiced
- Vegetable oil, for frying
- 12 corn tortillas
- Kosher salt
Method
- Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt.
- Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst.
- Drain and reserve cooking liquid.
- Add the cooked vegetables to a blender with the cilantro leaves and lime juice.
- *Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree - be careful when you process the hot liquid as it will expand - so make sure you hold the lid down firmly.
- Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference.
- Prepare corn chips.
- Preheat oil to 375 degrees F. Cut tortillas into large wedges and deep- fry in batches until golden and crispy, approximately 1 to 2 minutes.
- Season immediately with salt so it sticks and serve warm chips with tomatillo salsa.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
- Transfer liquid to a blender or food processor and fill it no more than halfway.
- If using a blender, release one corner of the lid.
- This prevents the vacuum effect that creates heat explosions.
- Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
