Tomatillo Salsa by Marina |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 14 |
|
This salsa is the absolute best....Every time we attend a party, Marina is asked for the recipe. She always hesitates, as she says it is too easy to be a recipe, as all ingredients are to taste. I've tried to measure out ingredients but as Marina stated, add to your own taste. Ingredients:
20 dried chilies, japones (japanese chili peppers) or 20 dried arbol chilies |
6 garlic cloves, chopped |
1 cup cilantro, chopped |
1 small onion |
15 tomatillos |
5 green onions, chopped |
Directions:
1. Toast the chile Japones in a hot cast iron frying pan. Be careful as the fumes are really strong.
2. Peel the papery skin off the tomatillos and boil in water until they turn a yellowish color or until they are soft (about 10-15 minutes).
3. Put the toasted chilies, garlic, onion and cooked tomatillos in a food processor and mix until well blended and chilies are tiny flecks. If too thick, add a little of the tomatillo water.
4. Pour into a container and add the chopped green onions and chopped cilantro. Mix well. Store in refrigerator.
|
|