This is a shorthand recipe for making “authentic” tomatillo salsa, so the actual measurements are yours to make the salsa your own. I’ll try to give some basic guidelines.
Choose Carefully: Boil Tomatillos (salsa for enchiladas) or Fry Tomatillos (salsa for dipping).
- In a medium saucepan
- Fill with tomatillos (take off leaves)
- Fill with water to just cover tomatillos
- Dump in 1/8 to 1/4 of a medium onion (chunked, not chopped)
- Clove of garlic, salt (not too much)
- 1-2 Chiles Serranos (chiles arboles will be spicier)
- Boil until kindof mushy with a fork
- In a frypan or comal
- Rub tomatillos with some oil
- Fry along with 1-2 Chiles Serranos (or chile arbol for more spice)
- Skin should blacken somewhat, and you’re trying to “cook through” the tomatillos, so they’ll hiss and complain and take quite a bit longer than you’d expect.
No matter what you did above:
Blend the tomatillos (strain out most of the water if you boiled them) in a blender. Optionally throw in some cilantro during blending (probably a bit less than 1/4 cup of just the leafy parts). For extreme bonus mexicano points you can use a molcajete, but it will take quite a bit longer and you might end up with a bit of grit depending on how well-seasoned your molcajete is.
In the saucepan again, fry up some oil + chopped onion bits on high heat until the onion bits are transparent. Add in blended tomatillos. Reduce and check taste. At this point (while reducing) slowly add powdered chicken boullion or stock until you avoid too much bitterness with the flavors. You don’t want it too bitter or too salty.
Use for enchiladas, chilaquiles, spicing up rice / chicken … basically put it on anything you see at a mexican restaurant. :^)