If you don’t like tacos, we’re not going to be friends. This salsa is a lover of tacos, breakfast, chips, ceviche and anything else you can think of. The roasted tomatillo’s add a fruity, tang element to the usually one-note hot doña sauce. It makes the whole sauce a lot more versatile.
This will make about 2 1/4 cups of salsa:
Ingredients:
- 6 ripe japaleños
- Around 8.5 ounces of tomatillos
- 1/4 one large white onion
- 2 large or 3 small garlic cloves
- 1 tbsp salt
- 1/2 cup grape seed oil
- 1/2 bushel cilantro
- 1 tsp (or more) lime juice to taste
Start off by boiling a small pot of water. In the water, toss in the 6 jalapeños along with 2 of the largest pieces of your 1/4 of onion. Boil all of these together for 18 minutes.
In a separate cast iron skillet, char the peeled tomatillos, the garlic, and the remaining onion. Make sure not to burn any of the pieces, you just want to get a well rounded char. You want the “roasted” flavor without any burn/bitter aftertaste.
Pluck the tomatillos, onion, and garlic out of the skillet as they develop good overall color. Then start to remove the jalapeños and onion once the timer goes off.
Pull out the jalapeños and chop off the stems.
Let everything cool for a minute or two in a bowl. I say this only because I’ve had a crap blender before and the heat from the ingredients caused a bunch of incidents.
Once everything has cooled, toss all of your ingredients into a blender. This includes the 1/2 cup grape seed oil, salt, bushel of cilantro and lime.
Blend, blend blend.
Once properly mixed give it a taste. The weirdest and most important thing to know is that over the course of about a day as the salsa cools it will drastically change flavor. The spice will move to the background and the tomatillos will come forward. If it’s unbearably hot from the start, add a little extra oil and a pinch more of salt and blend some more.
Bien.