- 15 tomatillos, peeled
- 10 Shishito peppers
- 3-4 cloves garlic
- 1 large yellow onion
- 1 large jalapeño pepper, halved lengthwise, seeds and membrane removed.
These amounts don’t have to be exact, because salsa is one of those recipes you can shake up a little, depending on the kind of heat you like and the flavors you desire. Use different green peppers, or a combination of green peppers. Epicurious wrote a great article on peppers, here.
Put peppers, tomatillos and onions in a sheet pan under the broiler, or on the grill on a grill pan. Blister and char both sides and turn the vegetables over after they are charred on one side.
Add garlic cloves on the sheet pan for the last 45-60 seconds.
Put everything into the food processor with a standard “S blade.”
Pulse in food processor until salsa chunks are a uniform size. Have a taste, and add jalapeño seeds or red pepper flakes if the heat needs to be increased.
- 15 tomatillos
- 10 shishito peppers
- 4 medium garlic cloves
- 1 medium yellow onion
- 1 large jalapeño pepper
- Seed and de-vein the jalapeño pepper, but reserve seeds.
- Peel papery leaves off tomatillos and discard them. Core the tomatillos, and slice them in quarters.
- Peel and slice onion in half, and then slice each half into quarters.
- Place peppers, onions and tomatillos on a sheet pan under the broiler or on the grill, and blister and char both sides. Add garlic cloves during the last minute of cooking.
- Place everything into a food processor with a standard “S blade” and pulse until salsa chunks are all uniform size.
- Taste, and add jalapeño seeds until desired heat is reached.