Tomatillo Salsa

Name: Tomatillo Salsa
Ingredients: 8 whole Tomatillos, Husked; 2 whole Poblano Chile Peppers; 2 whole Jalapeno Peppers, With Or Without Seeds Depending On How Much Heat You Want; 3 whole Serrano Chile Peppers; 1 whole Medium Onion; 2 cloves Garlic; 1/2 cups Fresh Cilantro; 1/4 teaspoons White Sugar; 1 Tablespoon Lime Juice; 1 teaspoon Salt

10 ingredients

11 steps

Ingredients

8 whole Tomatillos, Husked
2 whole Poblano Chile Peppers
2 whole Jalapeno Peppers, With Or Without Seeds Depending On How Much Heat You Want
3 whole Serrano Chile Peppers
1 whole Medium Onion
2 cloves Garlic
1/2 cups Fresh Cilantro
1/4 teaspoons White Sugar
1 Tablespoon Lime Juice
1 teaspoon Salt

Directions

1

Take tomatillos and take the core out, cut in half.
2

Cut the poblanos in half, and the jalapenos.
3

You can decide if you would like the seeds left in or not; for heat, I left the seeds in just one side of the halves.
4

Just cut off the top of the serrano peppers and leave them whole.
5

Place on a cookie sheet in the oven under high broil.
6

Let the peppers get nice and charred and juicy.
7

Cut onions into chunks.
8

Take peppers, onion, garlic, cilantro, sugar, lime juice and throw into a food processor.
9

Process until desired smoothness.
10

Pour in a bowl and stir in a teaspoon of salt.
11

Serve with tortilla chips, tacos, and burritos.