|This is not for the weak!|
You really can't do anything wrong with this recipe if you stick to the below base. Remember that "less is best" when it comes to the SALT and OIL. The more lemons the tarter, the more tomatillos the weaker (less tomatillos and more peppers = HOTTER).
When I have blackened the peppers in the house, everyone runs out the doors coughing so grilling them is best unless you have a great vent or another way that you blacken peppers.
You will Need:
4- handfuls of Serrano peppers (de-stemmed and blackened either on a grill or in a frying pan but if you do it in a frying pan beware--everyone in the house will be coughing!)
20- medium size Tomatillo (peeled, washed and boil till soft)
1-Large Onion of your choice peeled and chopped (sized for blender)
|Set out Ingredients & Blender|
3-6 Lemons (depending on your taste)
1-3 Tbs Virgin Olive Oil
1 tsp-2 Tbs Salt
|Blacken Serrano Peppers|
|Boil cleaned Tomatillos until soft|
|When cool enough Add EVERYTHING to the Blender except Salt (do that to taste)|
|Pulse and Blend until Smooth Add More Lemon Juice as needed|
|Can be Frozen|