1 lb tomatillos, husked, and stuck under the broiler 'til the skins started to blacken
1/2 c diced onion
1 t mashed garlic
1/2 c chopped cilantro
1 T fresh oregano
1/2 t ground cumin
1 1/2 t salt
1 T lime juice
1/2 t sugar
Pulse in blender, leave it a little chunky. Black flecks are the charred skins from the roasting process.
Sweet! Here's my go-to tomatillo salsa recipe when I have very little time on my hands:
ReplyDelete8 tomatillos (I use more)
1 onion, halved
1 to 2 jalapenos, halved (ribs and seeds removed, if desired)
2 garlic cloves, unpeeled
Coarse salt
On a rimmed baking sheet, broil tomatillos, onion, jalapenos, and garlic until lightly charred, 4 minutes. PEEL GARLIC. Puree in a blender until smooth. Thin with 1/2 to 3/4 cup water if needed, and season with salt.