20 tbs ps
– Put tomatillos, onion, garlic, serrano pepper, and cilantro in a blender (or food processor). Process until it forms a chunky salsa.
– This salsa is very thick, with the texture of a relish. Do not add water. Season with salt and serve.
For this Fresh Tomatillo Salsa Recipe I used miltomates, which are smaller than omatillos, and have lots of seeds. You can use either one to make the salsa.
Use Serrano or Japaleno peppers, adjust the amount as you like. It can be mild, medium or hot. It keeps well for 3 days in the refrigerator.