Tomatillo Salsa
Votes: 5
Time: 1 hour.
Physalis salsa sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g peeled and washed physalis
- 1 small white onion, cut into 4 pieces
- 1 serrano chili pepper, stemmed and halved lengthwise
- 3 cloves of garlic
- 0.5 small bunch of cilantro, leaves and tender stems separated
- Juice of 1 lime
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Cooking the dish according to the recipe:
- Place the tomatillos, onion, serrano chile (including seeds), garlic, cilantro stems, and 1 teaspoon of salt in a medium saucepan. Add enough water to cover the vegetables and bring to a boil over medium heat. Reduce the heat and simmer gently until the tomatillos are tender and slightly darkened, about 15 minutes. Let cool slightly.
- Transfer the vegetables to a blender using a slotted spoon, reserving a few tablespoons of the vegetable juice. Add the cilantro leaves and puree, adding more vegetable juice as needed to prevent the salsa from becoming too thick. Let it sit for 30 minutes. Add lime juice and salt to taste.
Exit: 3.5 tbsp.
Try this one physalis sauce in a different variation.
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