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The tomatillo salsa at Pepe's was great! Sometimes tomatillo salsa can be too mild, but this has some added spice. Serve with tacos, chips, add to sour cream to serve over fish tacos.
1 1/2 lb tomatillos or 3 (11 ounce) cans of tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
pinch of sugar
5 fresh serrano chiles
Salt to taste
Peel the papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. (Or use the canned ones to cut down on a step) Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Peel the papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. (Or use the canned ones to cut down on a step) Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
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