Just not as good as restaurants.
I broiled 7 halfwd tomatillos, half a white onion, 2 large jalapeno, one red tomato with the inner part removed, and 3 garlic.
Blended the onion a jalapeno, then light blended the tomatillos and tomato, did not add any water which obviously made it thicker. Then added chopped cilantro and white onion. What am I doing wrong ?
by thr33hugeinches
17 Comments
They thin it with water. Do not add vinegar, it won’t taste like any restaurant salsa. Also, a bit of powdered knorr chicken boullion is a not so secret ingredient of many salsas.
More salt and lemom/lime juice. Touch of Cumin powder perhaps as well
Restaurants are definitely not afraid of using water in their recipes. And you shouldn’t be either! Sometimes a little splash is exactly what it needs.
Did you season it? Is there no acid at all no lime?
Some lime juice would help somewhat
Leave the tomatillos whole, losing water cutting them in half maybe. Tomatoes too
Maybe because you have no acid, I use lime juice. Also, I blend all of my onion with the tomatillos peppers and cilantro.
This is my go to recipe:
1 pound fresh tomatillos, husked and rinsed
1 serrano pepper (or jalapeño for milder heat), stem removed
2 cloves garlic, unpeeled
1/2 cup fresh cilantro leaves
1/3 cup diced white onion
1 tablespoon fresh lime juice
1 teaspoon fine sea salt
1/4 teaspoon ground cumin (optional)
If you are going to add acid then use limes. If not then a little water is fine
There’s something about the liquid that comes out of cooked tomatillos that’s gloopy and thickened, if there’s a chemistry or cooking term for it I dunno.
Leave the guts of the tomatoes. Some good liquid in there.
Wait. I’m Mexican and I don’t understand the hesitation of adding water??? Water belongs in salsa for sure. Salsa made in a molcajete tends to be chunkier but even in that you add some water. Salsa is not supposed to always be the consistency of restaurant salsa and chips type salsa or the salsa in a jar consistency…
I boil the tomatillos and use some of the boiled cooled water to get the right thickness. Tomatillos are full of pectin which thickens the salsa.
Squeeze of lime and some water to thin it. Tomatillos are in the Berry family and are full of natural pectin.
You could strain it once you blend.
Water and salt
Blending longer will thin out the salsa. And adding water as needed.
If you want restaurant style, try heating a tablespoon of oil in a saucepan over medium-high heat. Once shimmering, pour in your blended salsa (salsa will splatter from hot oil, take caution). Cook, stirring constantly, for about 2 to 3 minutes until slightly thickened. Once cooled, check for flavor and add lime, salt and sugar if needed to balance out flavors.
Add water more salt and oregano