Tomatillo Salsa
Ingredients
5 tomatillo's exterior paper | ||
4 jalapeno's, seeded and chopped | ||
2 cloves garlic, chopped | ||
kosher salt to taste | ||
2 tbs olive oil | ||
1/4 cup chicken stock | ||
2 tsp epasote (available at Latin Markets | ||
1 tbs cilantro | ||
juice of 1 lime |
- Quarter tomatillo’s and add them to a food processor.
- Remove the seeds from the jalapenos and coarsely chop the add the the food processor
- Add the garlic, and chicken stock to the food processor and process until smooth.
- Using a wire mesh strainer strain the sauce to remove all seeds, then add to a bowl.
- Add the lime juice, epasote and cilantro and stir to mix well.
- Season with salt to taste.
- Use as a dipping sauce or to spread on tacos or over enchiladas.
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