Ingredients
The following ingredients have 4 Servings
- 1 pound tomatillos (about 6 large ones)
- 1-2 jalapeño or serrano chiles (stem removed (deseeded for mild salsa; for medium heat I used 1 jalapeño including seeds))
- 2 garlic cloves
- 1/4 medium white onion
- 1/3 cup water
- 1 bunch cilantro (about 1 cup)
- 1/2 teaspoon sea salt (or to taste)
- 1 tablespoon flavorless oil (like avocado, grapeseed or refined coconut oil)
Instruction
- Wash the tomatillos with cool water and pat dry. Remove stem from chiles, and deseed for mild salsa. Peel the garlic cloves.
- Heat a cast iron skillet on high until very hot. Add the tomatillos to the skillet and roast them until blistered with black charred spots. Use tongs to carefully turn them occasionally.
- Turn heat to medium and add chiles, garlic cloves and onion. Roast until they also are blistered with charred spots and have softened; about 5 minutes.
- Take skillet off heat and add water to loosen any charred pieces stuck to the bottom.
- Let everything cool a little, then add contents of skillet (tomatillos, chiles, garlic, and onion, including water), cilantro and sea salt to a blender. Blend for about 30 seconds until fairly smooth.
- Heat oil in the skillet, then pour in the blended salsa mix. Bring to a boil, then simmer until salsa thickens; about 5 minutes.
- Use right away, or cool and store refrigerated in an airtight container.
