Fresh Tomatillo Salsa
-------------------------ALL QUANTITIES APPROXIMATE------------------------- 8 To 16 Tomatilloes depending On size. 12 Chiles (2_Serranos + 2 _Jalapenos + 8_Piquins) I Typically us...
Ingredients
- 2_jalapenos + 8_piquins) i
- 1sm onion, really small, or half
- 1/4c cilantro
Directions
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ALL QUANTITIES APPROXIMATE------------------------- 8 To 16 Tomatilloes depending On size
- 2
12 Chiles (2_Serranos + 2 _Jalapenos + 8_Piquins) I Typically use The serranos and jalapenos Green and the piquins red
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4 Cloves Garlic 1 sm Onion, really small, or half Medium onion
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1/2 ts Salt 1/4 c Cilantro Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally
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Leave husks on tomatillos while you roast 'em
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The husks will be nicely blackened, the skins translucent, and the fruits soft when they're done
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Let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can
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That way they don't lose juice into the pan, that burns and smells sometimes