Green Tomatillo Salsa
6-8 Green Tomatillos 1/2-1/4 white onion 1 Jalapeno Pepper 1 Anaheim Chile 1/4-1/2 cup chopped Cilantro Juice from 1 lime
Roast the Tomatillos and Anaheim Chile
Remove the leaves and stems from the tomatillos and rinse with water. Cut tomatillos in half and place cut side down on a cookie sheet. Cut the Anaheim chile in half, and place cut side down of the cookie sheet. Roast the pepper and tomatillos in the broiler for 5-7 minutes. The skin may blacken slightly. Remove from the broiler and allow to cool.
Process ingredients and blend together
Dice the Jalapeno pepper, after removing the stem and seeds. Dice the onion and chop the ciantro. Remove the stem and seeds from the roasted Anaheim chile.
Place all ingredients into a blender or food processor. Add 1/4 teaspoon sugar, and some salt. Pulse and Blend until all ingredients are chopped and blended together. Add salt to taste.
Makes about 8 oz.
Notes: The Anaheim chile is optional. Roasting works with both gas or electric broilers. You may choose to place a few drops of oil on the cookie sheet and spread with your fingers or a paper towel for a non-stick surface.
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