Tomato and Tomatillo Salsa
Yield: About 2 cups
Cook Time: 10 minutes
Tips: May be made a day in advance and stored in refrigerator.
Suggestion: Delicious with chicken and warm tortillas (see Sinaloa Grilled Chicken), tortilla chips, Mexican dishes and more.
Ingredients
- 3/4 lb. tomatoes
- 3 tomatillos
- 1/4 medium onion
- 1 large clove garlic
- 1 Serrano chile
- 2 cups water
- 1/2 teaspoon salt
Directions
Remove papery husks from tomatillos and rinse together with tomatoes in a colander. Place tomatoes, tomatillos, onion, garlic and chile in large saucepan. Add water. Bring to a boil, then reduce heat and cover. Simmer for 10 minutes.
Drain vegetables. Remove peel from tomatoes (this is very easy, as the peels will be falling off). Place all ingredients in a food processor or blender and puree. Pour salsa into a container and stir in salt. Cover and store in refrigerator until ready to serve.