Prep 20 mins
Cook 0 mins
I stayed with the Ceja family a few years ago because I was nosing in on a documentary that was being filmed about their amazing family vineyard and Latino heritage. Amelia Ceja cooked meal after meal of scrumptious food, but unfortunately, this salsa is the only recipe I took away with me. It's soo good, and pretty easy to make. The tomatillos should really be done on a smoking-hot grill so you can get that smoky flavor. Yum.
- Peel the tomatillo's husk and rinse in water.
- Grill or roast the tomatillos and the peppers until the skins appear burned.
- Do not peel the skins.
- In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth.
- Add the cilantro and salt and process for an additional 8 seconds.
This was my first time to use tomatillos and I really love the fresh tartness they bring to this salsa. 8 Jalapenos were a bit too much for us, but that's pretty subjective since those spicy peppers can vary a lot in their hotness. We enjoyed this salsa, and I know it would be really great alongside some guacamole.