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Wednesday, November 23, 2011

Tomatillo Salsa Recipe from Nopalito's Gonzalo Guzman and Jose Ramos

Posted By on Wed, Nov 23, 2011 at 9:00 AM

click to enlarge Nopalito's tomatillo salsa accompanies its famous carnitas. - ALANNA HALE
  • Alanna Hale
  • Nopalito's tomatillo salsa accompanies its famous carnitas.

Part three of an interview with Nopalito co-chefs Gonzalo Guzman and Jose Ramos. Read the first part here and the second here.

Staying true to homestyle, seasonal, authentic Mexican food is at the heart of Nopalito's operation. As such, Nopalito doesn't serve chips and salsa while you're waiting for your food, because it's not something restaurants do in Mexico either.

That said, Nopalito's co-chef, Gonzalo Guzman, acknowledges that this tomatillo salsa goes "really well" with chips. But he still pushes for it to accompany green enchiladas or even better, a pork stew.

Tomatillo Salsa

1 1/2 cups of water

15 tomatillos, peeled and washed

2 garlic cloves, peeled and left whole

8 serrano chiles, stems removed and left whole

1 cup diced yellow onion

1 bunch fresh cilantro, chopped

Bring the water, tomatillos, garlic, and chiles to a boil over high heat. When the tomatillos turn brown, remove pot from heat and let cool slightly. Throw everything into a blender or food processor and pulse, stopping before it becomes too smooth. The texture should be somewhat chunky. Refrigerate.

When salsa is cold, add the fresh onion and chopped cilantro. Season with salt to taste.

Alanna Hale is a writer and photographer whose work can be found at Follow us on Twitter: @sfoodie.

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