Ingredients Jump to Instructions ↓

  1. All Quantities Approximate

  2. 8 Tomatillos depending - up to

  3. On size.

  4. 12 Chiles -

  5. 2"serranos

  6. 2 Jalapenos

  7. 8"piquins

  8. Typically use

  9. The serranos and jalapenos

  10. Green and the piquins red.

  11. 4 Garlic

  12. 1 Onion - really small, or (small) half

  13. 1 Onion. (medium)

  14. 1/2 teaspoon 2 1/2ml Salt

  15. 1/4 cup 4g / 0.1oz Cilantro

Instructions Jump to Ingredients ↑

  1. Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally. Leave husks on tomatillos while you roast 'em. The husks will be nicely blackened, the skins translucent, and the fruits soft when they're done. [Let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they don't lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.] Put roasted vegetables in food processor with: Salt 1/2 Teaspoon Cilantro 1/4 Cup and process briefly.

  2. Transfer to a pot, and cook the mixture for 5 minutes. [This darkens it up a bit, and mellows the flavors. It tastes too raw otherwise.]


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