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Green vegetables and garlic on wooden surface.

Green Tomatillo Chile Salsa

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Ingredients
  

  • 3 med to large Tomatillos
  • 1 medium Jalapeno
  • 1/2 medium onion
  • 2-3 cloves garlic (we like garlic but use as little or as much as you prefer)
  • 5-6 stems cilantro (optional, but it enhances the taste)
  • 1/4 tsp salt (or to your personal taste)

Instructions
 

  • Remove the husks (outer shell) of the tomatillos and rinse the sticky residue from the skins and then cut the stems out. (they resemble a green tomato)
  • Dry the tomatillos with paper towel and place in 400 degree oven on a parchment lined sheet pan and roast for about 15 minutes or until the bright green skin turns to olive green.
  • *To a blender, add the tomatillos, Jalapeno, cilantro, onion and garlic (remove the Jalapeno seeds and membrane if you do not like hot & spicy)
  • Pulse the blender until ingredients are consistency you like. Taste for salt and add if needed. Store in fridge in air tight container if you have any left after serving.

Notes

Use plastic gloves when handling any peppers or hot chiles, the outside and definitely the inside seeds and membrane....and avoid touching your eyes. Wash your hands, knife and cutting board thoroughly.
*When I have the time, I like to use my molcajete (mortar and pestle carved out of volcanic rock) because it brings out the flavors as I grind the chopped veggies into a paste like consistency.  But it takes more time cutting/chopping the veggies before putting them in the molcajete and more elbow grease than a blender.