Tomatillo Tequila Salsa Recipes

TOMATILLO SALSA FRESCA

Steps:

• First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
• Chops into quarters.
• Place all the ingredients into a blender or food processor.
• Blend either coarse or smooth, depending on your preference.
• Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
• I always triple the recipe and freeze in 8 ounce containers.

TEQUILA SALSA

Steps:

• In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
• Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm.

TOMATILLO SALSA

Steps:

• Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.
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CHARRED TOMATILLO MARGARITA SALSA

Steps:

• Place the tomatillos, poblanos and scallions on a rimmed baking sheet. Drizzle with vegetable oil and season with salt and pepper. Place under the broiler and cook until well charred, turning once, about 5 minutes per side. When cool enough to handle, remove the skin from the poblanos.
• Add the charred vegetables to a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of black pepper. Pulse until smooth but still slightly chunky. Remove to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
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