1½ pounds tomatillos, husked and rinsed
1 to 2 medium jalapeños,
½ cup chopped white onion (about ½ medium onion)
¼ cup packed fresh cilantro leaves (more if you love cilantro)
Roast (under to broiler) tomatillos and jalapenos ( on parchment to prevent sticking)
until they're blackened in spots, about 5 minutes each side.
In a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Drain of excess liquid and add tomatillos and peppers) Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt. Keeps for about a week refrigerated. Can for longer storage.
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4 Elements Recipe Blog
We are constantly asked what is the best way to prepare this or that at market each week, so we are always sharing our recipes and receiving new ones. We decided that it would be great to share our favorites with you here, just in case you forgot all the steps before you got home to your kitchen. Most of the recipes we use on a regular bases are very simple and versatile. We often use what’s on hand making substitutions as needed.