Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
4 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Add the jalapeno's (with their stems snapped off), to a pot of cold water and bring it to a boil. The jalapeno's will have a bright green color and we are going to boil them till the color turns to a pale green (see picture).
Once the water is boiling, add the pealed tomatillo's. These will stay in the boiling water until they turn a yellowish, pale white (see picture).
Take out the tomatillo's when they turn this color and place in a blender to wait for the rest of the ingredients.
When the jalapeno's are almost ready, add the cayenne peppers and let them both boil for about 5 minutes more.
Remove the jalapeno and cayenne peppers from the water and add them to the blender with the tomatillo's.
Add the salt and cumin to the blender as well then using the pulse button in short spurts, start blending the mixture. After 8 -10 pulses, add the onion and cilantro leaves. Give the blender a few more pulses till the mixture looks like it does not have any large chunks, but also is not liquid.
You can see the consistency we had at the end.
After you arrive at the desired consistency, put the mixture in the fridge to cool. It will thicken a little as it sits.
This salsa is amazing on anything Mexican. We have used it to simply dip chips in as well as a topping for tamales.
Let me know how you enjoy it!
