NOTES and TIPS:
Tomatillos are like small size green tomatoes, and they come wrapped in a brown leaf-like covering. Sometimes the covering is removed before the tomatillos are set out for sale.
Remember, experiment and find the exactly right blend of ingredients for you. |
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STEP #1
Ingredients: tomatillo, onion, garlic, cilantro, and chili serrano (or chili jalapeno).
Wash the vegetables well. If you're using tomatillos, remove the outer leaf-like wrapper before washing. |
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STEP #2
Grill the tomatillos and chilies,. The chili will cook more quickly. The tomatillos take around ten minutes. |
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STEP #3
When the chilies are blistered and softening, remove them. Turn the tomatillos a few times to cook them through. |
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STEP #4
Peel the loose skin from the chilies. |
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STEP #5
Drop the chilies into the blender. |
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STEP #6
Add the onion. |
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STEP #7
Add the garlic.
(Mexican salsa is so good, and now you're seeing how quick and easy it is to make.) |
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STEP #8
There will be some thickened burned spots on the tomatillos. Peel the thickened spots off. (The burned skin is the secret zest in this salsa.) |
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STEP #9
Drop the tomatillos in the blender.
Notice that lots of burn is still on the them. |
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STEP #10
Drop in the cilantro. |
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STEP #11
Add water--about a cup for this amount of ingredients. |
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STEP #12
Blend until all the ingredients are cut into tiny bits, and you're done. |
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