ingredients:
10-12 tomatillos (variety of green and yellow firm tomatillos)
6-8 whole cloves of garlic
1-6 peppers* (jalapenos, habaneros, serranos, bananna wax, chiles, etc)
1/2 onion (white/yellow/red)
handful of fresh cilantro
generous amount of cumin
generous amount of ground cayenne pepper
generous amount of black pepper
1/4 cup lime juice
1 tablespoon oil (olive, canola, etc...)
instructions:
heat a frying pan at medium/low on stove top
add oil
to prepare tomatillos pull off papery husks, cut in half (right down the middle) and remove top of core
to prepare peppers cut off stems
to prepare garlic remove 'skin', keep whole
add prepared tomatillos, peppers, and garlic to warm pan
'pan roast' until tomatillos become soft and good smells occur
in a blender/food processer add onion, cilantro, cumin, black pepper, cayenne pepper, lime juice, and 'pan roasted' items
blend/process until even consistency is achieved
*notes:
make your choices for amount and types of peppers based upon your preference/what you have available
also the colors of the peppers will contribute to the aesthetics of the coloring of the salsa
let me know if you have any questions/concerns
