Tomatillo Salsa (Salsa Verde)
Ingredients
1 pound tomatillos, husks removed, rinsed, roughly
4-5 jalapeños, ribs & seeds removed, small diced
1 medium shallot, small diced
4-5 garlic cloves, minced
1/4 cup finely chopped cilantro
2 tbsp. EVOO or Avocado oil
Kosher salt & pepper, to taste
Method
In a large pan, heat 2 tbsp. oil. Add chopped jalapeños and shallot and season with kosher salt. Cook, stirring occasionally, 5-6 minutes, until softened and very lightly browned.
Add tomatillos and garlic. Cook, stirring occasionally, until tomatillos are softened, about 7-8 minutes. Add 1 cup of water, a good pinch of kosher salt, and bring to a boil. Using a potato masher, smash until you have a saucy yet chunky mixture. Reduce the heat and continue to cook another 10 minutes. You may want to smash again with a potato masher.
Add in cilantro and stir to combine. Taste and adjust salt, if necessary. Use as a topping for tacos, or my personal favorite use, as enchilada sauce! Try it in my enchilada casserole. Enjoy!
