Tomatillo Salsa in the Style of Asada and Big Star

Ingredients 0/10

Step 1

Bring the tomatillos, garlic, and water to a boil in a small saucepan over high heat. Once it’s boiling, turn the heat down to medium-low and let it simmer until the tomatillos start to break down and lose their shape, which should take about 15 to 20 minutes.

Step 2

While that’s simmering, get your oven broiler going and move the rack so it’s about 6 inches from the heat. Line a baking sheet with foil for easy cleanup. Cut the serrano and poblano peppers in half lengthwise, then take out the stems, seeds, and ribs. Place the peppers cut-side down on the baking sheet.

Step 3

Slide the peppers under the broiler and cook them until most of the skin is blackened and blistered, around 3 to 5 minutes. Once they’re nicely charred, put the peppers in a bowl and cover it tightly with plastic wrap. Let them steam for 5 to 7 minutes—that makes peeling off the skins way easier. Peel off the skins and stir the peppers into the tomatillo mixture, then let everything cook together for another 5 minutes.

Step 4

Heat up the vegetable oil in a skillet over medium heat. Add the yellow onion and cook it gently until it softens and starts to brown a bit, about 7 to 10 minutes. Toss the cooked onions into a blender along with the tomatillo and pepper mixture. To avoid any mess, hold the lid down with a kitchen towel and pulse the blender a few times before blending everything until smooth.

Step 5

Pour the salsa back into the skillet and simmer it over medium-high heat for 5 to 7 minutes, until it thickens just a little. Transfer it to a bowl and let it cool down to room temperature. When it’s cool, stir in the salt, chopped cilantro, red onion, and lime juice. Give it a taste and adjust if needed, then it’s ready to enjoy!