Ingredients
1½lbtomatillos
½cupwhite onion,chopped
2garlic cloves,or more, optional
½cupcilantro leaves
1tbsplime juice,fresh
2jalapeno peppers,or serrano peppers, stemmed, seeded, chopped, use whole for more heat
salt,to taste
Preparation
Remove the papery husks from tomatillos and rinse well.
Cut the tomatillos in half and place the cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin.
Place under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos.
Coat the bottom of a skillet with a little vegetable oil. Heat on high heat.
Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.
Place tomatillos in a saucepan, then cover with water.
Bring to a boil and simmer for 5 minutes. Remove the tomatillos with a slotted spoon.
Place the cooked tomatillos, lime juice, onions, garlic, cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes. Enjoy!
