This is by far the best tomatillo salsa recipe I’ve ever had. I got the original recipe from a cooking class I attended in Gilbert, AZ; however, I have made a few changes to make it my own. We love this so much and we often joke to forget the chips and just give us a straw.
(sorry, my picture went missing…looks like we will be having this soon so I can get y’all a new pic)
2 pounds green tomatillos (about 15)
6-8 cloves roasted garlic
1 sweet onion
1/2 bunch fresh cilantro, leaves only
1/4 cup sugar
1/4 cup chicken broth powder**
1 cup water**
sea salt, to taste
Grill tomatillos (papery shell removed) and jalapenos until darkened. Put the jalapenos into a plastic bag for 5 minutes and then peel off darkened skin. Let everything cool.
Place onion and garlic in food processor. Process until finely chopped. Add remaining ingredients and process until desired consistency. Season with extra salt and/or sugar if desired.
Store in the refrigerator for several hours or overnight to let the flavors develop.
**I know this is an odd ingredient, but there is no chicken in the broth powder (I get mine from Frontier). The best substitute would probably be 1 cup vegetable broth in place of the water and powder. Or just use plain ol’ water to thin it a bit.
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