I have offered two versions of tomatillo salsa recently. Here is the third and easily the best. The reasons to love this salsa are many. Flavor, of course. The aroma of fresh cilantro. The vibrant green color. This is awesome salsa. Unlike the two earlier ones, this one uses canned, not fresh, tomatillos. It take five minutes to make and will brighten your chips, salads, or burritos. The flavor is unique.
Originally, I made this recipe with fresh jalapenos. I prefer using candied jalapenos now, and you can check my earlier blog for the quick way to make them: https://cookingbythebook.com//blog/recipes/brians-candied-jalapenos/
Canned Tomatillo Salsa
Yield: 2-3 cups
Ingredients:
4-5 whole canned tomatillos [a full medium can or half of a large can]
2 tablespoons of the juice from the canned tomatillos
1 medium red onion, diced
¼ cup candied jalapenos
1 garlic clove, smashed
2 tablespoons red raspberry vinegar
1 tablespoon sugar
1 cup cilantro leaves
Preparation:
Place the ingredients in the order listed into a blender. Blend until the cilantro leaves have been totally processed and the salsa has transformed to a deep green. Taste test. You may want an additional splash of vinegar or a dash of salt.
Place in covered container and refrigerate. Stir before using.
Source: Brian O’Rourke