Ingredients[]
- all quantities approximate
- 8 to 16 tomatilloes depending
- on size.
- 12 chiles (2_serranos +
- 2 _jalapenos + 8_piquins) i
- typically use
- the serranos and jalapeños
- green and the piquins red.
- 4 cloves garlic
- 1 small Onion, really small, or half
- medium Onion.
- 1/2 tbsp salt
- 1/4 cup cilantro
Directions[]
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 ½ teaspoon cilantro ¼ cup and process briefly. 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.]