Categories: Mexican

Ingredients

• 2 large garlic cloves, peeled
• 4 medium tomatillos, husked, rinsed and halved
• Hot green chiles to taste, stemmed and roughly chopped
• 1/3 cup roughly chopped cilantro
• 1/2 small white onion, finel chopped
• Salt

Directions

1. Set a large 10-inch nonstick skillet over medium-high heat. Lay in the garlic and tomatillos, cut-side down. When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side.

2. Scrape the tomatillos and garlic into a blender or food processor and let cool to room temp, about 3 minutes. Add the chiles, cilantro and 1/4 cup water. Blend to a coarse puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.

3. Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt, usually about 1/2 tsp.

Email to a friend | Print this recipe | Back