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.
