1. 1 ¼ lb. of Tomatillos (Husked) 2. 2 Medium-Sized Roma Tomatoes 3. 1 Cup of Chopped Onion 4. 3-5 Chile de Arbol (Dry) 5. 2 Large Habanero Peppers 6. 1 Bushel of Cilantro 7. 1-2 Cloves of Chopped Garlic 8. Slice of Lime 9. 2 Medium Sized Avocado 10. 2 Tablespoons of Salt 11. ½ Teaspoon of Ground Black Pepper 12. ½ Teaspoon of Ground Cumin 13. 1 Cup of Water
***Put all the ingredients into a 3 QT Sauce pan, (EXCEPT the Avocados and Lime slice. Set them both aside for the blender portion).**
Start by putting the Salt, Pepper, and Cumin on bottom of 3 QT sauce pan. **(Must be at least 3 QT sauce pan)**
Add the Chile de Arbol by breaking them in half (throw stems out)
Add the chopped Onion
Add the chopped Habaneros
Add the chopped Garlic
Add the Cilantro (just cut the Cilantro above the wrapper holding the bushel together and put the stems and all into the pan)
Slice each Tomato and Tomatillo into quarter slices.
Add the sliced Tomatoes and Tomatillos’ on top of the Cilantro
Add 1 cup of Water
Bring the Sauce pan to a boil for 3 minutes; occasionally stirring the ingredients.
Cover and let simmer for 1-2 hours, then put into blender.
***Now add the Lime slice and Avocados to the blending process. (I pour the pan ingredients into the glass blender pitcher first then put the Lime and Avocados on the top of the mixture)**
Blend the ingredients together and then put into 2 QT **glass container** and refrigerate overnight
CantFireMeIquit
Try putting the cilantro in after you cook it. Cilantro gets weird if ya cook it.
GnSnwb
The most gringo salsa I ever had was at a restaurant owned by a white dude in Thailand. He literally just took those cans of pickled carrots/jalapeños/onion and dumped the entire thing in a blender, juice and all, and just blended it. It actually was pretty good, albeit I like to add a little fresh cilantro when I do it.
aqwn
I cut off the bottom inch and use almost all the cilantro. The stems are good.
6 Comments
1. 1 ¼ lb. of Tomatillos (Husked)
2. 2 Medium-Sized Roma Tomatoes
3. 1 Cup of Chopped Onion
4. 3-5 Chile de Arbol (Dry)
5. 2 Large Habanero Peppers
6. 1 Bushel of Cilantro
7. 1-2 Cloves of Chopped Garlic
8. Slice of Lime
9. 2 Medium Sized Avocado
10. 2 Tablespoons of Salt
11. ½ Teaspoon of Ground Black Pepper
12. ½ Teaspoon of Ground Cumin
13. 1 Cup of Water
***Put all the ingredients into a 3 QT Sauce pan, (EXCEPT the Avocados and Lime slice. Set them both aside for the blender portion).**
Start by putting the Salt, Pepper, and Cumin on bottom of 3 QT sauce pan. **(Must be at least 3 QT sauce pan)**
Add the Chile de Arbol by breaking them in half (throw stems out)
Add the chopped Onion
Add the chopped Habaneros
Add the chopped Garlic
Add the Cilantro (just cut the Cilantro above the wrapper holding the bushel together and put the stems and all into the pan)
Slice each Tomato and Tomatillo into quarter slices.
Add the sliced Tomatoes and Tomatillos’ on top of the Cilantro
Add 1 cup of Water
Bring the Sauce pan to a boil for 3 minutes; occasionally stirring the ingredients.
Cover and let simmer for 1-2 hours, then put into blender.
***Now add the Lime slice and Avocados to the blending process. (I pour the pan ingredients into the glass blender pitcher first then put the Lime and Avocados on the top of the mixture)**
Blend the ingredients together and then put into 2 QT **glass container** and refrigerate overnight
Try putting the cilantro in after you cook it. Cilantro gets weird if ya cook it.
The most gringo salsa I ever had was at a restaurant owned by a white dude in Thailand. He literally just took those cans of pickled carrots/jalapeños/onion and dumped the entire thing in a blender, juice and all, and just blended it. It actually was pretty good, albeit I like to add a little fresh cilantro when I do it.
I cut off the bottom inch and use almost all the cilantro. The stems are good.
Looks great!
👍