Chef Berta Utreras’ signature salsa at her restaurant in Old Town features tomatillos instead of tomatoes, but she says red tomatoes can easily be added to the recipe.
Serves 4
1 pound tomatillos, dry husks removed
2 bunches cilantro
1 green jalapeño pepper
2 yellow onions
3 garlic cloves
Pinch of salt
1. Heat oven to 375 degrees and boil water in large stockpot.
2. Peel dry husks off tomatillos and wash them. Rinse cilantro and jalapeño.
3. Slice yellow onions in half and place flat side down on baking sheet along with jalapeño and unpeeled garlic cloves. Roast for 25-30 minutes, turning pepper occasionally until its skin is crispy and brown.
4. Meanwhile, boil the tomatillos until just beginning to soften, about five minutes. Drain and cool.
5. When all ingredients are cooled off, remove stem from jalapeño (you can also remove some or all of the seeds, depending on how hot you want it), pinch off the garlic peels and place everything in a food processor.
6. Blend until smooth. Salt to taste.
Tomatillo Salsa