Tomatillo Salsa

This roasty salsa is great on chips, tacos, burritos, enchiladas, eggs, and much more!  You can spice it as much as you’d like – chop the Serrano peppers separately and add to taste.  It’s difficult to tell how hot they are when I purchase them.  They’re sometimes blazing hot and sometimes milder. 

Ingredients

24 Tomatillos, husked

6 Serrano peppers, stems trimmed

1 onion, sliced

6 cloves garlic, peeled

1/4 lime juice

1 bunch cilantro, coarsely chopped

2 teaspoons salt

1 tablespoon cumin

Instructions

Broil whole tomatillos and Serranos in a single layer for 5 minutes or until tomatillos are olive green.

Turn tomatillos and Serranos over and broil other sides as well.

Turn oven down to 425°.

Combine onion and garlic and bake until onion is translucent and garlic has brown spots.

Stir/turn as needed while baking.

Let all ingredients cool to room temperature.

Pulse/puree all ingredients except Serrano peppers together.

Puree the Serrano peppers and add to other ingredient mixture to taste.