This is one of the fastest nice tasting Salsa’s you can whip up in about 20-30 minutes. Use 4, instead of 6, jalapeno peppers to reduce the heat.
INGREDIENTS
1.5 lbs Tomatillo
220 grams Jalapeno Pepper = (About 6 Large)
220 grams of White Onion = (1 medium sized onion)
22 grams of Garlic (skin on) = (4 Large Cloves)
1 tsp salt (optional)
PREPARE
- In oven, place a cooking rack to highest setting (just under heating elements)
- Set oven to Broil
- Peel Tomatillos and rinse them off in warm water to clean off stickiness – place on Baking pan after drying
- Cut onion into 1/2 inch sections lay out on pan
- Rinse and Cut off Tops (stem) of Jalapenos – place on pan
- When ovens reaches Broil Temperature place Baking sheet with ingredients on top shelf of oven
DIRECTIONS
- Broil for 5 to 6 minutes – until slight charring on tops of Jalapenos
- Remove from oven and let cool for 5 minutes
- Remove Garlic Skin – should come off relatively easy
- Put in blender Puree to desired consistency
Makes about 2x16oz (32oz total) Mason Jars
Refrigerate for 1 hour minimal – flavor really improves after 1 day of rest imo =)