...inspired by Lisa Fain
Simple, crisp and green, vary the heat by varying the pepper count. Two jalapenos makes for a pretty mild salsa.
3/4 lb tomatillos, smaller is better for taste (11 oz can may be used)
chiles - 2 jalapeño (mild) (or 2 Serrano [warmer], or more if you like)
6 cloves chopped garlic
1 1/2 tablespoon lime juice
1/4 cup chopped cilantro, packed
salt and pepper to taste
Makes approximately 1 pint
Bring a 4-5 quart pot of water to boil over high heat. Peel the husks from the tomatillos and discard; and rinse the sticky coating off the tomatillos. Boil the tomatillos for 5 minutes or so to soften, remove and drain.
Add the tomatillos, garlic, peppers, cilantro and lime juice to a blender. Blend until smooth and add salt and pepper to taste. After it sits, you may need to add a bit of water as it may thicken.