Tip: Read
directions completely before preparing.
Ingredients:
1 1/2 pounds, tomatillos
2 large, Jalapeño peppers
3 cloves, garlic, peeled
1 small sweet onion, quartered
1 cup fresh cilantro, chopped
½ cup water
2 teaspoons sea salt
½ teaspoon, toasted fresh ground
comino seeds
½ teaspoon, toasted peppercorns
Directions:
Remove the husks from the tomatillos;
discard husks. Rinse tomatillos well to remove all the sticky sap. Cut them in
half. Peel the garlic. Cut the stemmed tops off the jalapeno peppers then split
them in half and, using a spoon, scrape away the seeds and veins. If you like
the heat, leave the veins and seeds. Set aside.
Toast the peppercorns and comino
seeds in a skillet over medium high heat.
Being careful not to burn the comino. About 1 minute, stirring. Remove
from pan and let cool. Then ground them in a mortar and pestle. Add to blender with 1/2 cup of water.
Lightly grease a griddle or cast
iron skillet, rubbing excess off with a paper towel. Place on medium heat.
When it's hot, place the
tomatillos, peppers, garlic and onions on the hot surface. Allow to blister,
turning them over with tongs to soften and slightly blister as much surface as
possible.
The peppers, onions and garlic
will soften and blister the fastest. After about 5 minutes, remove the onions,
garlic and peppers to the blender.
Continue roasting the tomatillos
for another 5 to 8 minutes, and the tomatillos are a slightly softened. Then
add to blender. Add the cilantro.
Allow to cool a few minutes then place
the blender lid on loosely, holding it in place with a kitchen towel and purée
until just slightly smooth depending on personal preference.
Place in salsa in an airtight glass
jar and store in the refrigerator for up to a one week. Enjoy!
Servings: 4 /12 cups
Tip: Prepare the salsa
as described then add a mashed avocado to ½ cup of salsa for a creamy avocado salsa! Or add to a pan with butter and shrimp! There
are many ways to use your Salsa Verde in recipes!
