Here is the original recipe--mine below is changed significantly and I'm sticking with it.
By the way, tomatillos are NOT green tomatoes! They belong to the same family--the 'nightshade' family--which also includes the potato and eggplant. Tomatillos are a staple of the Hispanic diet and used in many sauces. Oh, and if you wonder where to get them outside of your regular grocery store, try a Hispanic market/grocery store--they should be plentiful there.
ROAST TOMATILLO SALSA
Makes about 3.5 cups.
- 2 lbs. fresh tomatillos
- *2-3 fresh jalapeno peppers (seeded or unseeded--your call--keeping in mind that's where most of the heat resides)
- 3 garlic cloves, peeled
- 1 large onion, coarsely chopped (I used half a red onion and half a white onion)
- 2 tsp. coarse salt
- 3/4 cup fresh cilantro
Remove tomatillo husks and rinse under warm water to remove stickiness. Cut them in quarters or halves. Place the peppers, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning ingredients once, until tomatillos are softened and slightly charred, about 7-10 minutes.
Pulse all ingredients (including the cilantro) in a food processor (you can do it in the blender, but I prefer to use the processor so as to retain some texture and not end up with a puree).
*You can always use serrano chili peppers as the original recipe calls for but I can only handle one new ingredient a week so I went with jalepenos. Plus, I think they may be less spicy...someone correct me if I'm wrong.
With limeade (or margaritas), it will make an amazing pre-dinner snack. We sat out on our porch enjoying this salsa and even the 22 month old liked it: