Tomatillo Salsa
- 1 medium white onion
- 3 serrano peppers
- 4 garlic cloves, sliced
- 1 1/2 lb tomatillos
- 2 Tbsp olive oil
- cilantro
- 1 cup water
- salt and pepper to taste
- Cut the tomatillos in half (leave the husk attached) and arrange on a baking sheet with the cut side down along side 2 of the serrano peppers. Lightly spray with pam or other cooking oil and put in top rack of oven on broil. Once the tomatillos start to blacken on top take them out of the oven to cool, and then remove the skin and husk.
- Throw the garlic, remaining serrano pepper and onions onto a pot with the oil over medium heat until translucent (5 mins), and then add in the tomatillos and roasted peppers. Simmer for 10 minutes, add in the water and as much cilantro as you like, and blend in the pot with an immersion blender until it gets to desired consistency. Serve warm or cool immedietly
- *This recipe is very spicy! If you would like less heat use less peppers, remove the seeds, or change for a less spicy pepper such as jalapeno.
white onion, serrano peppers, garlic, olive oil, cilantro, water, salt
Taken from www.epicurious.com/recipes/member/views/tomatillo-salsa-53058841 (may not work)