Yields 2½ cups
This is another summertime staple for me. I love it as a snack with chips, but you can also add this to your meals: it goes perfectly with Chilaquiles (see page 45) or Totchos (see page 190).
Ingredients:
8 small tomatillos (about 1 pound)
½ white onion, cut in half
1½ teaspoons minced garlic (about 3 small cloves)
1 jalapeño, halved and seeded
⅓ cup packed chopped cilantro
1 (4-ounce) can chopped mild green chili peppers
Optional Additions:
½ tablespoon ground cumin added in step 5
Salt and pepper, to taste, added in step 5
Seeds from jalapeño (for spice) added in step 5
Directions:
1. Preheat the broiler. Line a large baking sheet with aluminum foil.
2. Prep the tomatillos: remove their husks, wash them, and cut them in half.
3. Place the tomatillos and onion face down on the prepared baking sheet. Add the garlic and jalapeño to the baking sheet.
4. Broil for 5 to 7 minutes or until everything is evenly charred.
5. In a blender or food processor, pulse the charred ingredients, cilantro, and chili peppers until the salsa is smooth.
TONI’S TIPS:
>>After removing the husks from the tomatillos, they’ll feel a little sticky. Give them a good wash before broiling.
TESTERS’ TIPS:
>>“Adding this to guacamole is very tasty if you’re looking for a variation.” —Michelle R. from Saint Paul, MN
MY TIPS:
