To make fresh tomatillo salsa, boil fresh tomatillos in a saucepan, drain and blend with jalapeño peppers, onion, garlic, cilantro, salt and pepper. This recipe takes about 30 minutes to prepare.
Start by placing 10 husked tomatillos in a nonreactive saucepan, covering them with water and boiling. Next, simmer the tomatillos for about 10 minutes or until they begin to soften and burst.
Drain the tomatillos, and place them in a blender or food processor. Add 2 jalapeño peppers, 1 small chopped onion, 3 chopped cloves of garlic and 1/4 cup of fresh chopped cilantro. Add salt and pepper to taste, and blend the ingredients to the desired consistency. Allow the salsa to sit at room temperature for a few hours before serving for the best result.
Adding one large chopped red bell pepper or blanching the peppers with the tomatillos can help to tone down the heat for people who do not prefer spicy food. Including cumin and fresh oregano to the recipe helps to add more flavor to the salsa. Fresh tomatillo salsa is versatile and is often used as a dipping sauce for chips. It can also be used as the basis for green chilaquiles or as a sauce for shrimp, fish or grilled chicken.