| Cuisine: Mexican | Type: Sauce or Dressing | Serves: 3 cups |
|
Source:
|
Salt Hank cookbook |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
Serve anywhere you would use a green salsa. Expecially good with Chicken Taquitos. |
|
Ingredients:
|
6 tomatillos, husks removed and washed 1/2 white onion 1 fresh jalapeño 2 tbs. extra-virgin olive oil 1 tsp. kosher salt 1/2 bunch cilantro leaves and tender stems 5 garlic cloves 1 tbs. chicken bouillon powder (we often use about a tsp. of Better Than Gourmet concentrated chicken stock) |
|
Instructions:
|
1. Preheat the broiler. 2. Toss the tomatillos, onion, and jalapeño in the olive oil and salt. Place them under the broiler and broil until deeply charred, flipping halfway through, for 10 to 16 minutes total. Don't be shy about blackening the vegetables. They should be blackened on both sides. 3. Place the vegetables in a food processor. Add the cilantro, garlic, chicken bouillon, and a splash of water, then process until you reach your desired consistency. Store in a sealed container in the refrigerator for up to 1 week. |
|
Related recipes:
|
2026-09-18