I love a good tomatillo salsa! Super fresh tangy taste, and perfect for a snack with chips or as a topping on all your favorite meals- amazing on scrambled eggs! The chilies and tomatillos are roasted for an extra deep and smokey flavor. 🤤
Chilies and Tomatillos - 4 Jalapenos, 3 Serranos and 8-10 tomatillos.
Rinse and cut the jalapenos and serranos in half (vertically) and shuck the tomatillos and cut in half. If you want a milder salsa, deseed and vein some or all of the peppers. I left them as is and it was great- not too spicy but had some tasty heat.
Pre- Heat a pan on med high to roast your chilies and tomatillos. I prefer cast iron, but any pan will work.
Add the chilies and tomatillos to the pan and roast on both sides (no oil needed)- until charred and softened.
Rinse and chop 1/2 bunch of cilantro
Peel 2 cloves of garlic
Quarter 1 white onion- you will just need 1/4
Now everything into the blender, add salt to taste- I prefer sea salt for salsas.
Squeeze the juice of 1/2 to 1 lime, and blend to your desired consistency. You can add a bit of water if needed to thin it out.
Pour in a bowl and let cool and enjoy!
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