Submitted by sharer Lisa Shaftel
This is a green cooked salsa that will keep for a while in the refrigerator, and can be canned without any loss of color for flavor. Use only fresh ingredients- it’s worth it! This is great with tortilla chips, but it’s also great on roast pork or chicken, and on shrimp. It can be served with cold shrimp as an alternative to red cocktail sauce. I list the minimum amount of jalapeño chili to give it the flavor and a little kick. If you like hot salsa, use more jalapeño and include the seeds.
Makes 2 ½ cups
1 pound fresh tomatillos (about 9 organic, 8 non-organic)
1 cup cold water
4 fresh garlic cloves
a 1 ½ inch piece of fresh jalapeño chili pepper, seeded
½ a medium size yellow onion
2 cups fresh cilantro leaves
1/8 cup light vegetable oil (do not use olive oil)
1 ½ teaspoons salt
1 teaspoon sugar
2 tablespoons masa harina (corn flour)
1. Remove the paper skin from the tomatillos and wash them in cold water. Cook the tomatillos in a pot of 4 quarts of simmering water for 20 minutes. Don’t boil them because they will fall apart. Drain the tomatillos, and put them in a food processor with the metal knife, with 1 cup cold water, the garlic, jalapeño, onion, and cilantro. Process until even, small bits.
2. Heat 1/8 cup vegetable oil in a deep saucepot, and pour the salsa into the hot oil. Add salt & sugar, stir, lower the heat and simmer for 5 minutes. Sprinkle in 2 tablespoons masa harina stirring constantly, and stir and cook for another few minutes until the sauce thickens. Let it cool and refrigerate.
note: If you’re going to can it, pour it directly into clean mason or ball jars and process right away while it’s still hot.