Ingredients
- 15 Small Tomatillos
- 1 White Onion
- 2 Green Bell Peppers
- 5 Jalapeños
- 2 Limes
- 1tbs White Vinegar
Instructions
Tomatillos: Hull and wash 15 tomatillos. Small ones work best. Bring a large pot of water to a boil, and boil tomatoes until they turn pale green. Put tomatoes in an ice bath to stop the cooking process.
Peppers and Onion: Roast the peppers and onion in the oven until the peppers are blackened and soft.
Add the cooled tomatillos, peppers, onion, vinegar, salt, pepper, and lime juice to a blender. Blend them to a rough blend, not perfectly smooth. Pieces should be the size of a dime or smaller.
Store in a container in the refrigerator. This salsa will thicken overtime. As you use it, you can add water to desired thickness.
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