Ingredients
The following ingredients have 3 Servings
- 16 tomatillos (husked (you can substitute 28-ounce can tomatillos, drained, and skip step #1))
- 5 Hatch chiles (roasted and seeded)
- 1 cup cilantro
- 1 yellow onion (roughly chopped)
- 2 cloves garlic
- Juice of 2 limes
- 1 teaspoon salt
- 1 teaspoon cumin
Instruction
- Place the tomatillos in a medium saucepan, cover with water and bring to a boil over high heat. Boil until they turn brownish-green and are soft, 5 to 7 minutes. Remove with a slotted spoon and immediately place into a bowl of ice water.
- Place the drained tomatillos, Hatch chiles, cilantro, onion, garlic, lime juice, salt and cumin in a blender and puree until smooth. Place in an airtight container and refrigerate for at least 1 hour before serving. The salsa can be refrigerated for up to 4 days.
