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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This staple of the Mexican kitchen is a perfect compliment to a juicy Carne Asada, or Grilled Chicken, or just use it to top your already tasty tacos or cook into some scrambled eggs. Our kitchen is never without a fresh, colorful bowl of salsa. Read more . This is a variation of this traditional recipe. Ingredients:
1/2 dozen tomatillos, husked and rinsed under hot water |
3 garlic cloves |
3 serrano chiles, stems removed (for a milder spice, use less) |
1 jalapeño chile, stem removed (what we've built a tolerance for these kinds of things) |
1/2 of a white onion, finely chopped |
1/2 a bunch of fresh cilantro |
1/2 of a lime |
salt to taste (a su gusto) |
1/4 teaspoon of sugar (optional) |
Directions:
1. Boil all the tomatillos, half the garlic, half the chiles, and half the onion in enough water to cover for 10 minutes.
2. Remove from heat, and drain the water.
3. Finely mince remaining garlic, chiles, and cilantro leaves.
4. Place boiled tomatillos, garlic, onion, and chiles in a blender, and blend.
5. Add remaining fresh chiles, garlic, onion, cilantro, lime juice, sugar, and salt to taste and lightly pulse in blender. You're really just mixing it in well.
6. It should look gorgeous, and if it doesn't, something went wrong. Please use variations, its exciting to make something your own. Buen Provecho!
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