Total Time
12mins
Prep 10 mins
Cook 2 mins

My favorite Salsa! From Sunspot restaurant in Knoxville, TN

Ingredients Nutrition

  • 1 12 lbs tomatillos or 2 (28 ounce) cans tomatillos
  • 2 yellow onions, peeled, rough-chopped
  • 1 bunch cilantro, rinsed, rough-chopped
  • 8 -10 serranos, rough-chopped, stems removed (hot chili peppers)
  • 34 cup capers
  • 6 garlic cloves, peeled
  • 2 tablespoons kosher salt
  • 2 teaspoons crushed black pepper
  • 12 cup rice wine vinegar

Directions

  1. Peel husks and blanch tomatillos (in boiling water, about 5 minutes).
  2. Peel, skin and rough-chop tomatillos.
  3. If using canned tomatillos, drain and lightly rinse them.
  4. Puree tomatillos, onions, cilantro, serranos, capers and garlic in a food processor or blender.
  5. Add salt, pepper and vinegar to vegetables, and pulse until well-blended.
  6. Taste salsa and adjust salt and pepper, to taste.

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