This recipe is courtesy Alicia Johnson.
6-8 Tomatillos
boil them with 1 Jalepeno
drain and blend
add:
1 bunch cilantro
1-2 limes (juice)
1 garlic clove (if you want)
Cool for 5-10 min
add 1/2 avacado
Archives For green
love this salsa it reminds me of one I love from Las Tarascas in Provo.
Ingredients:
1 pound tomatillos, skins removed1 serrano chile, stemmed1/4 red onion, cut into chunks1 clove garlic, peeled1 lime, juiced1/4 cup olive oil1/4 teaspoon kosher salt1 bunch cilantro1/2 teaspoon sugar
method:
Peel the tomatillos and discard their paper skins. Rinse them and pat them dry. Rinse and dry the cilantro. Cut off and discard the bottom part of the stems. Juice the lime. Add all the ingredients to the food processor. Pulse a few times until the ingredients break down, then pureé until smooth. Taste and season with salt, sugar and/or lime juice until you get the right balance.
