We eat lots of store bought jarred salsa because it is quick and easy, but homemade salsa is SO, SO much better. It isn’t even really the same thing. I will eat way more fresh salsa than I will jarred. I have previously mentioned my love for the Nopalito cookbook. Everything I have made from it has been amazing, like the Cemita Poblana de Milanesa. This cookbook has a big section of many different salsas, and salsa cilantro is one I make often.
Salsa cilantro is a great all purpose salsa for tacos, chips, nachos, enchiladas, breakfast dishes and so on. It only has 6 ingredients: tomatillos, jalapenos, garlic, salt, cilantro and onion. If the tomatillos happen to not be tart enough, I sometimes add a touch of lime juice or vinegar. The jalapenos and tomatillos are boiled here, which mellows the flavors and results in a creamier texture.
You can adjust the heat of this salsa by how many jalapenos you use. Taste them first before using because the heat varies dramatically. You can add some hot sauce to this if your jalapenos aren’t hot enough. You will need to cool the salsa and then chill in the fridge before using so leave yourself time for that. We were having carnitas tacos tonight, so I made some salsa cilantro to eat on them.
- 8 large tomatillos (about 1 lb) husked and rinsed
- 1 or 2 jalapenos
- 2 cloves garlic
- salt to taste
- lime or vinegar to taste
- 2 tbsp chopped cilantro
- 2 tbsp chopped white onion
- In a medium saucepan combine the tomatillos, jalapenos, and garlic.
- Add enough water to cover them and season with salt. Bring to a boil and then reduce to a simmer for 15 minutes.
- Discard the water and transfer the rest to the blender. Blend until somewhat smooth but still with a bit of texture. Taste and adjust seasoning. Pour into a bowl and cover.
- Refrigerate until cold. Add the cilantro and onions right before serving.