I love spicy food! For me, my motto has always been, “the spicier, the better.” I love experimenting with making different salsas and this one is one of my favorites. I use it for everything– salad dressing, on eggs or other breakfast entrees, bowls, and tacos.
- 5-6 med-large tomatillos
- 1 med yellow or white onion
- 2 jalapenos
- 1 Anaheim chili
- 1-2 Pasilla chiles
- 1 Serrano chili
- 2 garlic cloves
- Sea salt
- 1 bunch Green onions
Pre-heat oven to 400; peel and clean tomatillos, peppers and chop onion into quarters. With tip of knife pierce 1-3 small cuts into tomatillos and peppers
Place whole peppers, tomatillos, garlic cloves and chopped onions on baking sheet and drizzle evenly with oil of choice. If using coconut oil, best to use the triple processed one where the flavor has been removed. Add some sea salt (or my preference, Himalayan sea salt), toss and put peppers in oven for 20-25 minutes or until the chiles are nicely browned and slightly blistered. Flip peppers, onions and tomatillos over at 12 minutes.
While that is cooking wash your cilantro, green onions and lime. Set up food processor or blender.
Remove from oven and carefully pour all contents from baking sheet into a bowl and cover with syran wrap to cool for at least 20 minutes. Once cooled, remove stems of chiles and depending on level of desired heat for salsa, remove seeds from 1 to all of the chiles. Note, most of the heat would come from the jalapenos and the serrano, the other chilis are quite mild and mainly provide great flavor over heat.
Once cooled, take contents from bowl, plus the cilantro, and green onions and add to food processor or blender. Turn on until completely blended. Add lime to taste, starting with a ¼ and working your way up to preference. Add salt and pepper to taste. Remember the full flavor of salsa will be reached the following day after all the ingredients have had time to marinate…but it will still be super tasty if needed that night for dinner. Enjoy!
Tip: The above ingredients is ‘about recipe,’ meaning I change it up depending on what the green chiles look at the store or farmer’s markets. Feel free to experiment and find what blend you like best. Sometimes I do more serranos, or 2 Anaheim’s instead of 1 Pasilla’s. You can’t go wrong, except for some it may be a little too hot or a little too mild depending on your preference. But this gives you a great starting point and the above recipe just on its own is pretty tasty if you are a ‘follow the recipe only’ kind of person.