Fresh Salsa - 1 Recipe - Cooking Index
Fresh Salsa - 1 Recipe - Cooking Index
| Serrano pepper - (1-3) | ||
| Tomatillos - (3-4) | ||
| Garlic cloves - (2-4) | ||
| Tomato - (3-5) | ||
| 1/2 cup | 8g / 0.3oz | Cilantro |
| Salt | ||
| Lime juice |
Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered).
Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes). Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes.
Add cilantro. Add salt and lime or lemon juice to taste. Variations: add 1/2 onion. Use a blend of hot peppers (jalapenos, Thai). If you remove the seeds after toasting the peppers, they won't be as hot.
In general, the smaller the chile, the hotter it is.
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