This salsa gets depth and heat from chilies and brightness from the cilantro. Not just for tacos, it can top almost every fish dish and it’s great on eggs and burgers too. It’s suprisingly easy to make, with either fresh or canned tomatillos. And its refreshing flavor makes it ideal for a late spring or summer addition to the menu.
- 1 1/2 pounds tomatillos, you may substitute 2 (14- ounce) cans if fresh are not available
- 2 green chiles (anaheim or poblano), seeded and charred (peeled optional)
- 2 jalapeño chiles, seeded and deveined
- 2 cloves garlic, rough chopped
- 1/2 cube chicken bouillon cube
- 1/4 rice wine vinegar
- 1 teaspoon sesame oil
- 1/3 cup cilantro, roughly chopped
- 1 teaspoon salt
If using fresh tomatillos, remove husks and rinse. Then, quarter.
Rough chop both chiles and place in food processor along with tomatillos and garlic. Pulse lightly until coarse texture is achieved.
Place in a saucepan, add bouillon cube and vinegar and oil. Simmer for 15 minutes or until tomatillos are quite soft. Cool. Season with salt and add cilantro just prior to serving.