– Boil garlic & onion with the peppers till they’re yellowish, then blend with the cilantro. You don’t need salt. Don’t blend it too much, if it’s too fine it’ll taste watery & you lose the pepper taste. Blend the tomatillo & jalapeños very slightly till they’re basically just diced. At this point you’re chopping them in the blender more than blending them. You do the final blend at the end once the flavor is right.
– Then add the cilantro and very lightly pulse it. Add more if needed, with very light incremental pulses. Add lime juice incrementally until it tastes right, once the taste is finalized *then* you blend it a lil more so it’s not chunky. Don’t try to get the consistency all the way there at the beginning, you’ll over-blend it and get runny watery salsa that doesn’t taste right- if that happens, you’ll end up spending ages adding stuff to get it to taste right. The texture should be a nice smooth salsa, it tasted great 👍
darthgandalf
Couple things:
1. That’s not an enchilada. Enchiladas are never made with flour tortillas, always corn. Also, usually, they’re either assembled by dunking the whole tortilla into the salsa, throwing them in a frying pan, letting them heat up, and then filling and rolling (which is the traditional way) or you roll them up, line a bunch of them up in a pan, dump the salsa over them, and bake them like a casserole (the more Tex mex way).
2. You might want to roast your peppers and onions instead of boiling them, as well as roasting your tomatillos. They don’t need to be black, but the tomatillos should have some blistering by the end. This way you don’t need to worry about over blending, because you won’t have leached any of the flavor out of the pepper during the boiling.
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– INGREDIENTS: 7 tomatillos, 4 jalapeños, maybe 1/4-1/3 head cilantro, 1/4 onion, 2 cloves garlic.
– Boil garlic & onion with the peppers till they’re yellowish, then blend with the cilantro. You don’t need salt. Don’t blend it too much, if it’s too fine it’ll taste watery & you lose the pepper taste. Blend the tomatillo & jalapeños very slightly till they’re basically just diced. At this point you’re chopping them in the blender more than blending them. You do the final blend at the end once the flavor is right.
– Then add the cilantro and very lightly pulse it. Add more if needed, with very light incremental pulses. Add lime juice incrementally until it tastes right, once the taste is finalized *then* you blend it a lil more so it’s not chunky. Don’t try to get the consistency all the way there at the beginning, you’ll over-blend it and get runny watery salsa that doesn’t taste right- if that happens, you’ll end up spending ages adding stuff to get it to taste right. The texture should be a nice smooth salsa, it tasted great 👍
Couple things:
1. That’s not an enchilada. Enchiladas are never made with flour tortillas, always corn. Also, usually, they’re either assembled by dunking the whole tortilla into the salsa, throwing them in a frying pan, letting them heat up, and then filling and rolling (which is the traditional way) or you roll them up, line a bunch of them up in a pan, dump the salsa over them, and bake them like a casserole (the more Tex mex way).
2. You might want to roast your peppers and onions instead of boiling them, as well as roasting your tomatillos. They don’t need to be black, but the tomatillos should have some blistering by the end. This way you don’t need to worry about over blending, because you won’t have leached any of the flavor out of the pepper during the boiling.
Other than that, good job homie