Tomatillos and roasted chiles make the best salsa. I do also have to say that you really need to pretend that the yellow citric object in the first picture is a green citric object. I try really hard to always have limes on hand, but for some reason I didn't. I do not recommend making salsa with lemon unless you have no choice. It just doesn't taste the same.
 |
| tomatillos, citrus, onion, cilantro, serranos, roasted chiles, salt, and oil |
 |
| have minions peel tomatillos |
 |
| boil until just changing color and then drain - I find this lets the salsa stay fresh longer |
 |
| chop onion, serrano, and cilantro |
 |
| put everything in the same pot but the cilantro and onions and blend well |
 |
| then add cilantro and onions and just pulse |
 |
| season to taste and let rest at least an hour |
Serve with corn chips, as a base for chilaquiles, on top of enchiladas, wherever green yumminess will be appreciated.
