Green Salsa

By Cecily_Arambula

Ingredients

• 5 or 6 serrano chili peppers
• 10 tomatillos

Details

Preparation time 3mins
Cooking time 15mins

Preparation

Step 1

Wash the serrano chilies and cut the stems off.

Using either a griddle or a frying pan, roast the serrano chilies. Continue roasting the serrano chilies, using tongs to turn them over until they are blackened. Juice from the chilies should leak out when pinched with the tongs.

Put the roasted serrano chilies in a blender.

Peel and wash the tomatillos under warm water, being sure to remove the steams and sticky texture from peeling.

Using the same griddle or frying pan, roast the tomatillos until they are blackened. Turn the tomatillos over, including on its sides, until they are blackened all around. The tomatillos should leak juice when pinched with the tongs.

Put the tomatillos in the blender with the serrano chili peppers and blend for about 45 seconds to one minute, or until all large chunks have been blended.

Add salt to taste.

Serve immediately or let cool in refrigerator.