If you like spicy salsa, add another jalapeño or some serrano peppers. You can also leave the pepper seeds in for a real kick!
Ingredients - Makes about 2 cups.
2 Roma tomatoes, chopped
5 tomatillos
1 jalapeños
1/2 small onion
1 clove garlic
1/3 cup fresh cilantro, chopped
pinch of salt
2 tsp lime juice
Steps
2 Roma tomatoes, chopped
5 tomatillos
1 jalapeños
1/2 small onion
1 clove garlic
1/3 cup fresh cilantro, chopped
pinch of salt
2 tsp lime juice
Steps
- Pull husks (papery shells) from tomatillos. Cut tomatillos and tomatoes in halves. Cut jalapeño in half and remove seeds.
- Preheat oven broiler and set rack to fairly close to heating element.
- Put tomatoes, tomatillos, and jalapeños - skin-side up on a cookie sheet or in a baking pan lined with aluminum foil. Broil for about 5 minutes or until the skins are lightly charred - don't let them burn.
- Place the cooked veggies, garlic, diced onions, cilantro, salt, and lime juice in a blender or food processor and pulse until desired texture. Some people like their salsa smooth, some chunky. I'm a chunky girl!
- Serve warm or cold.