How am I supposed to go back to store bought after this?? Mixed in some extra ripe yellow ones along with a good amount of green and WOW. The sweetness from the extra ripe ones smacks hard.
Recipe is rough:
Bunch of tomatillos (guessing 2 lbs)
10 dried chile puyas
2-3 large dried guajillos
1 dried New Mexico
A few Chile de arbols
Half a morita for that depth, not so much so it tastes smoky.
3/4 large white onion
Small Handful of cilantro
6-8 garlic cloves
About 1 tsp of salt, adding more to taste
1/4 tsp sugar (totally didn’t need it this time)
The usual method:
Soaked all the chilies in warm water, broiled the tomatillos, onion, and garlic cloves, blended everything together really really well. Pretty much blitzed it so no dried chiles stayed intact.
So… do you prefer green tomatillos, yellow, or a mix of both? Im probably going to can as much salsa as I can this summer to hopefully get me through the winter but I don’t know if I’ll have enough!
by XXaudionautXX
2 Comments
I made like 8 cups of salsa verde with the tomatillos and Serranos from the garden last year and it was sooo good. It was too spicy for my wife and in laws though so it mostly went to waste. Lesson learned.
I used only the tomatillos that had broke through the husk I think. Idk if that helps you judge ripeness.
Oh hell yeah bonus cat pic there at the end