This zippy sauce adds a splash of citrusy spice to any dish. If you like a milder salsa, try ancho chilies, Anaheim or poblano. A tongue-tingling topper for wraps or chips, this can be made fairly quickly.
You’ll use about half a pound of tomatillos. They are sold with green papery husks that peel right off. Choose smaller ones for better flavor. Once they’re peeled, wash off the sticky film. I love these little green orbs and there’s nothing quite like them. Their unique blend of sweet-sour makes a delicious, balanced green salsa.
To chop and seed jalapenos, I can’t recommend gloves enough. Memphis and I have stories about pepper oil getting on our skin that felt like lava after a while. Plus try as we might not to touch our eyes or face or lips (or delicate parts!) or kids we ended up doing some of that anyway. (I will leave that to your imagination.)
10 large jalapenos, seeded and chopped
2 medium-sized sweet onions, diced
1/2 pound of tomatillos, chopped
2 small limes or lemons juiced
¼ cup roughly chopped fresh cilantro
Salt to taste
1. Saute onions, peppers and tomatillos until soft.
2. Add the juice of two limes and remove from heat and let the mixture cool.
2. Add Cilantro and blend cooked mixture until smooth.
4. Chill about 40 minutes.
This salsa accents black beans perfectly and pairs well with corn chips. Use on Spanish rice or on grilled veggies in a wrap.