This recipe is very easy to make. Broiling the tomatillos, jalepenos, and garlic really brings out the flavors. This makes a great side to many dishes and also works as a scoopable dip for veggies such as celery and carrots!
about 3-5 tomatillos
3-5 cloves of fresh garlic
1 small onion or half of a medium onion chopped
3 sprigs of fresh cilantro
himalayan pink sea salt
Turn the oven to broil and move the oven rack closest to the top.
Remove the husk from the tomatillos and wash the sticky residue off of them.
Cut them in half and place them on a baking sheet cut side down. Cut the jalepenos in half and place them on the sheet cut side down as well. Remove the garlic skin from the cloves and place the garlic on the baking sheet
Broil these vegetables in the oven for about 7-9 minutes or until brown on top
Peel the skin off of the jalepenos and remove seeds to your taste…the more seeds you keep in them, the hotter the salsa will be.
Place all ingredients in a food processor (tomatillos, garlic, jalepenos, onion, sea salt, pepper, and cilantro) and process until smooth (will still have tiny pieces)
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