Categories: Mexican
Ingredients
- 2 large garlic cloves, peeled
- 4 medium tomatillos, husked, rinsed and halved
- Hot green chiles to taste, stemmed and roughly chopped
- 1/3 cup roughly chopped cilantro
- 1/2 small white onion, finel chopped
- Salt
Directions
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Set a large 10-inch nonstick skillet over medium-high heat. Lay in the garlic and tomatillos, cut-side down. When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side.
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Scrape the tomatillos and garlic into a blender or food processor and let cool to room temp, about 3 minutes. Add the chiles, cilantro and 1/4 cup water. Blend to a coarse puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.
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Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt, usually about 1/2 tsp.