My attempt at making a tomatillo salsa with easily acquirable ingredients that is a consistent favorite!
16 Tomatillos – remove skins and rinse
5 Cloves Garlic
5-6 dried red chilies or a spoonful of red chili powder (I actually like Indian red chili powder best, NOT chili powder from the grocery store, which includes additional spices)
spoonful of cumin
juice from 1/2 lime
- Broil tomatillos, cloves, jalapeño for 6 minutes a side (12 minutes total) near the heating element. Exterior should be charred.
- Combine all ingredients into a blender. Blend on a low setting, taste and adjust ingredients as necessary. Much of this is dependent on the size of the vegetables you have access to.
- Transfer to an airtight container, should last at least a week or so in the fridge.