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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 1 |
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So I only cook for company now, which is a shame because my new apartment has an enormous oven. I made a huge spread for Thanksgiving dinner and this recipe was a huge hit. Read more . Serve it with the tortilla scoopables, it's awesome! Ingredients:
1 1/2 lb tomatillos |
1/2 cup chopped white onion |
1/2 cup cilantro leaves (i used more, since my taste buds are a bit damaged) |
1 tbsp fresh lime juice |
1/4 teaspoon sugar |
2 jalapeño peppers or 2 serrano peppers, stemmed, seeded and chopped |
salt to taste |
Directions:
1. Remove papery husks from tomatillos and rinse well.
2. [There are two methods to making this]
3. 1) Roasting method- Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
4. 2) Boiling method- Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
5. Place cooked tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator at least 2 hours before serving.
6. Serve with chips or as a salsa accompaniment to Mexican dishes.
7. Gorge yourself silly, it's good for you!
8. Makes 3 cups.
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