I love green salsa, but up until yesterday ,I was unable to perfect it. So this goes out to all those Mexican ladies that gave me their “family” recipes that didn’t turn out right (I swear they were trying to sabotage me)! On a side note if you prefer red salsa here is my Bomb ass recipe for that here.
Ingredients:
1 1/2 lb tomatillos-about 10 tomatillos depending on their size
1/2 cup chopped green onion-I used only 2 shoots and also chose to use both white and green part
1/2 cup cilantro leaves
3 garclic cloves
2-4 serrano peppers-the more you use the HOTTER it will be (way to state the obvious here)
Salt to taste
Method:
1. Remove papery husks from tomatillos and rinse well.
2. Roasting method; you can either roast in the oven, but, I chose to do it on stove top with a skillet. Spray the pan with pam and roast on medium heat turning occasionally. They are done when the tomatillos start to get soft. Edges will appear burnt. Also, right before they were done, I chose to roast one serrano chili and 2 cloves of garlic in the same pan with the tomatillos.
3. Place tomatillos, serrano peppers (I added an additional 2 unroasted serranos as well as the roasted ones, and garlic (also added one unroasted clove with the 2 roasted cloves) in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Place in bowl add the chopped green onion and cilantro, stir. Season to taste with salt. Cool in refrigerator or eat it hot. I prefer it hot, but this is a preference.
Serve with chips or on a rice cake!
Makes about 3 cups.
Go ahead and thank me for revealing all the awesomeness that is LATINA!
