The goods
- 2lbs fresh tomatillos (they look like green tomatoes with paper hats on)
- 1T kosher salt, or:
- 1T coarse ground sea salt
- 2T fine sea salt
- 2T table salt
- 1T lemon juice
- 1T minced garlic
- 1T canola oil
- 1/2 cup chopped white/sweet onion
- 1 cup chopped cilantro (looks like parsley, smells better)
- ## jalepeños, seeded, veined, and chopped:
- 1 = mild
- 2 = medium
- 3+ = muy caliente (each additional "+" = an additional "muy")
- substitute with seranos for "¡oy! ¡hace un fuego en mi boca!"
All side ingredients ready to go ...
Make it:
Take the party hats off the tomatillos and wash off the waxy coating from the skin, strain and place in a baking dish.
Broil the tomatillos on high for ~15min (until they start to ooze and get a little char).
Place tomatillos (and any oozed juices) into a food processor and puree.
Add all other ingredients and pulse until well blended.
Place mixture into a metal bowl (on ice to serve immediately, or cover with cling-wrap and chill in fridge for later).
- Serve cold with:
- Tortilla Chips
- Meat and beans
- In tacos
- In burritos
- What ever you fancy
No comments:
Post a Comment