Tomatillo Salsa By Marina

1. 1

   Toast the chile Japones in a hot cast iron frying pan. Be careful as the fumes are really strong.

2. 2

   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).

3. 3

   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.

4. 4

   Pour into a container and add the chopped green onions and chopped cilantro. Mix well. Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.