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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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My favorite Salsa! From Sunspot restaurant in Knoxville, TN Ingredients:
1 1/2 lbs tomatillos or 2 (28 ounce) cans tomatillos |
2 yellow onions, peeled, rough-chopped |
1 bunch cilantro, rinsed, rough-chopped |
8 -10 serranos, rough-chopped, stems removed (hot chili peppers) |
3/4 cup capers |
6 garlic cloves, peeled |
2 tablespoons kosher salt |
2 teaspoons crushed black pepper |
1/2 cup rice wine vinegar |
Directions:
1. Peel husks and blanch tomatillos (in boiling water, about 5 minutes).
2. Peel, skin and rough-chop tomatillos.
3. If using canned tomatillos, drain and lightly rinse them.
4. Puree tomatillos, onions, cilantro, serranos, capers and garlic in a food processor or blender.
5. Add salt, pepper and vinegar to vegetables, and pulse until well-blended.
6. Taste salsa and adjust salt and pepper, to taste.
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