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.
- Toast the chile Japones in a hot cast iron frying pan. Be careful as the fumes are really strong.
- 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).
- 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.
- Pour into a container and add the chopped green onions and chopped cilantro. Mix well. Store in refrigerator.
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