- 8 tomatillos, husked, rinsed, and quartered.
- ¼ red onion (can also use yellow onion for a more mellow flavor)
- 2 cloves garlic
- ¼ cup cilantro, stems removed
- 2 Serrano peppers, stemmed and seeded. (you can also use a large jalapeño for a milder salsa)
- ¼ tsp salt (I use pink Himalayan sea salt)
- 2 oz water
Place all ingredients in a food processor (or blender!) and
blend until smooth. You can add more water if you would like a thinner salsa.
Viola, that’s it! I like to put mine in a container in the fridge and use a
small amount throughout the week. I love to put it on EVERYTHING, and will even
add some to my guacamole for more a more flavorful guac.
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