1.5poundstomatillosabout 10 -12 medium, husks removed, and rinsed
1/2cupcilantro
1small white onion
3jalapenos
juice of 1 lime
salt to taste
4clovesgarlic
Instructions
Broil or roast the tomatillos, onions, garlic, and jalapeño on a baking sheet in the oven. Once they start to brown and get tender, pull them out.
Add them to the a food processor or blender, along with the cilantro, but leave out the tomatillos.
Chop the onions, jalapeño, garlic and cilantro until they are in small pieces.
Once they are processed a bit, add the tomatillos and pulse a few times. They are very soft and will be over worked if you add them in with all the larger ingredients.
Now is the time to add the salt and lime.
Pulse or chop once or twice more and then check the seasoning level.
Now it's ready to eat!
Notes
Choose firm tomatillos in season for best flavor.
Roast them dry or with a little olive oil if needed.
Bring to room temperature before adding to food processor to avoid getting burned.
Add them to the food processor after you pulse the onions. They are very soft and will be over worked if you add them in with all the larger ingredients.
For a spicier salsa, add in some serrano or habanero peppers.