Description
This recipe makes a good sized batch of salsa. Quantities are very flexible, based on your tastes and what you have on hand. Often I don’t have enough tomatillos, and just make a half batch, but that’s still enough for a nice appetizer with tortilla chips or to enjoy on tacos, quesadillas, or your favorite Mexican dishes.
Ingredients
- 2 pounds tomatillos
- 4-6 medium sized serrano peppers (Jalapenos can also be used, but won’t give as much heat)
- 1 large onion, cut into large chunks
- 4 cloves garlic, unpeeled
- 1/2 cup cilantro leaves, washed and trimmed
- 2 Tablespoons lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon Kosher salt
Instructions
- Peel and rinse tomatillos to remove any sticky residue. Place tomatillos, peppers, onion and garlic in a broiler pan and place under the broiler for a few minutes until they are beginning to brown. Turn the veggies over and allow to brown under the broiler for another few minutes. This should take 7 to 8 minutes total time. Set the veggies aside to cool a bit.
- Peel garlic and peppers. Remove stem of the peppers, cut in half and use a sharp knife to scrape out the seeds (unless you like your salsa REALLY spicy). Because peppers vary in size and heat, I suggest setting starting with just a couple peppers and adding more if you want your salsa to be more spicy.
- Place a couple peppers, garlic and the rest of the ingredients in a food processor and chop until well combined. It shouldn’t take more than 30 seconds or so.
- Taste and add more roasted peppers, salt, lime or other seasoning if desired.