Fresh Tomatillo Salsa
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8-16 |
tomatillos
depending on size |
*
|
|
| 2 | each |
serrano chiles
|
*
|
| 2 | each |
jalapeño pepper
|
*
|
| 8 | each |
pequin chile
|
* |
| 4 | each |
garlic cloves
peeled and minced |
|
| 1 | small |
onions
or half a medium onion. |
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
tomatillos
depending on size |
*
|
||
| 2 | each |
serrano chiles
|
*
|
| 2 | each |
jalapeño pepper
|
*
|
| 8 | each |
pequin chile
|
* |
| 4 | each |
garlic cloves
peeled and minced |
|
| 1 | small |
onions
or half a medium onion. |
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
cilantro
|
|
Directions
Roast above ingredients in an oil-free cast iron pan, turning occasionally.
Leave husks on tomatillos while roasting.
The husks will be nicely blackened, the skins translucent, and the fruits soft when they're done.
The goal of roasting is to blacken the skin while doing the least tomatillo-exploding that you can.
Put roasted vegetables in food processor with: slat and cilantro and process briefly.
Transfer to a pot, and cook the mixture for 5 minutes to mellow the flavors.
Note: All measures flexible. If available, use green serranos and jalapenos and red piquins.
