Ingredients Jump to Instructions ↓

  1. 4 oz 113g Tomatillos

  2. 2 lbs 908g / 32oz Tomatoes

  3. 1 cup 62g / 2 1/5oz Onion - chopped

  4. 1/2 cup 31g / 1.1oz Green onions - chopped

  5. 1 tablespoon 15ml Garlic - minced

  6. 1/2 cup 118ml Canned green chiles

  7. 1/2 cup 55g / 1.9oz Jalapeno chiles - some seeds removed

  8. 2 teaspoons 10ml Ground red chile

  9. 1/2 teaspoon 2 1/2ml Ground cumin

  10. 1/2 teaspoon 2 1/2ml Salt

  11. 1/2 cup 8g / 1/3oz Minced cilantro

  12. 3 tablespoons 45ml White wine vinegar

Instructions Jump to Ingredients ↑

  1. Soak tomatillos in warm water and remove dry husks. Dip tomatoes in boiling water for 30 sec. or hold over a gas flame and char. Remove skins and squeeze out seeds. (I ignored this and just opened a large can of stewed tomatoes.)

  2. ROUGHLY puree everything. Simmer in an open 2 quart saucepan for 5 minutes to blend flavors and help preserve the salsa. Salsa keeps well. If you want salsa even hotter, just add more jalapenos or keep more seeds. (I didn't have jalapenos, so just added some cayenne and some Tabasco to taste. I also found that about a tablespoon of lime juice was nice.)

  3. Obviously not a gourmet recipe. But it turned out very nice, and solves the problem of what to do with the other 90% of the cilantro I buy every week or two.


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