Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 8-10 small to medium tomatillos – husked and rinsed
- 3-4 garlic cloves – left in skin
- 1 Jalapeno Pepper – stemmed and cut in half
- 1 Serrano Pepper – stemmed and cut in half
- 1/2 small Red onion
- 2-3 tbsps. Vegetable Oil
- 1/4 bunch of fresh cilantro (leaves and stems) – thinly sliced
- 1 Lime – zest and juice
- Salt
Directions
- Place the tomatillos, garlic, onion and chiles on a foil or parchment lined sheet pan. Dress them all with vegetable oil and season with salt. Place in the oven on broil for 5-6 minutes or until charred.
- Turn all ingredients over and broil the other side.
- Remove from the oven and once cool, take the garlic out of its peel. Place all the broiled ingredients into a blender and pulse until smooth but still has some texture. Remove to a large bowl.
- Add the cilantro, lime juice/zest and salt to the bowl. Taste and adjust the seasoning as needed.
- If the salsa is too thick or spicy, stir in water a tablespoon at a time or until the salsa has the right consistency and heat level for you.
- Serve immediately with Totopos and a cold beer or Topo Chico. Enjoy!
