Salsa Enchilosa
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 340.19 g jalapeno pepper
- 680.38 g tomatillos
- 113.39 g yellow chile
- 12 medium tomatoes
- 113.39 g serrano chili
- 85.04 g fresh garlic
- 2 habanero peppers
- 4.92 ml salt
- cilantro (to taste)
- 3 medium onions
-
Reserve for future use
- 2 large jalapeno peppers
- 2 yellow chiles
- 2 serrano chili peppers
- cilantro
- 4 tomatoes
- 2 onions
- salt
directions
- Shell tomatillos, garlic, and onion, and cut off stems from.
- peppers and tomatoes.
- Put all unreserved ingredients in a large pot, cover with water, and.
- boil for 15 minutes (from time water starts to boil). Peel off tomato.
- (not tomatillo) skins and discard. Blend these cooked items into puree.
- and add to a large bowl along with salt. Chop up all remaining items.
- and add to bowl with puree mixture. Mix well, then chill overnight.
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