Tomatillo Salsa by Marina

Name: Tomatillo Salsa by Marina
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 cups, 8-10 serving(s)
Ingredients: 20 dried chilies, Japones (Japanese Chili Peppers) or 20 dried arbol chilies; 6 garlic cloves, chopped; 1 cup cilantro, chopped; 1 small onion; 15 tomatillos; 5 green onions, chopped

(1)

Recipe by trick

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.

READY IN: 20mins

SERVES: 8-10

YIELD: 3 cups

UNITS: US

INGREDIENTS

Nutrition

20

dried chilies, Japones (Japanese Chili Peppers) or 20 dried arbol chilies
6

garlic cloves, chopped
1

cup cilantro, chopped
1

small onion
15

tomatillos
5

green onions, chopped

DIRECTIONS

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.

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