Ingredients
-
20
-
6
-
1
-
1
-
15
-
5
-
-
-
-
-
-
-
-
-
Directions
Tomatillo Salsa by Marina, This salsa is the absolute best Every time we attend a party, Marina is asked for the recipe She always hesitates, as she says it is too easy to be a recipe, as all ingredients are to taste I’ve tried to measure out ingredients but as Marina stated, add to your own taste , My husband and I think this salsa is incredible Next time I’ll cut out some of the peppers, it was a bit too spicy for me My husband on the other hand really liked the heat Thank you for sharing! PAC Fall ’12
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Toast the Chile Japones in a Hot Cast Iron Frying Pan. Be Careful as the Fumes Are Really Strong. |
|
2
Done
|
Peel the Papery Skin Off the Tomatillos and Boil in Water Until They Turn a Yellowish Color or Until They Are Soft (about 10-15 Minutes). |
|
3
Done
|
Put the Toasted Chilies, Garlic, Onion and Cooked Tomatillos in a Food Processor and Mix Until Well Blended and Chilies Are Tiny Flecks. If Too Thick, Add a Little of the Tomatillo Water. |
|
4
Done
|
Pour Into a Container and Add the Chopped Green Onions and Chopped Cilantro. Mix Well. Store in Refrigerator. |
