The tomatillos from the not-so-recent Farmer’s Market trip were getting on the verge of turning, so I figured – tomatillo salsa time! I’ll incorporate this into some sort of dinner recipe tomorrow (thinking enchiladas, maybe?). This recipe has a kick! I used this basic recipe I found online as a guide.
About ten tomatillos
2 jalapeno peppers
half a lime
half an onion, chopped
Set oven to broil.
Cut tomatillos in half. Coat with olive oil and add a bit of salt. Roast on both sides (5-7 minutes each) until a bit charred. Allow to cool.
While they’re cooling, assemble your other ingredients (I roughly chopped the onion and cilantro). Seed and chop your peppers.
In food processor bowl, combine tomatillos, cilantro, onion, juice from lime, peppers and seasoning.. When adding the tomatillos, try to avoid adding the skin (mine slipped off pretty easily). I used just a touch of sugar and a bit more salt. Process and chill.