Mexican Take-Out Tomatillo Salsa

Ingredients

  • ¼ teaspoon
  • (½ cup)
  • ½ medium
  • chopped
  • ½ cup
  • chopped
  • serrano chilies
  • + 39 more ingredients
    • 2
    • serrano chilies
    • 2
    • (6 to 10)
    • 1 teaspoon
    • ¼ teaspoon
    • 2 tablespoons
    • 2 tablespoons
    • 2 tablespoons
    • 2 tablespoons
    • 4
    • 4
    • (½ cup)
    • ½ medium
    • 12 ounces
    • (6 to 10)
    • 12 ounces
    • 2 tablespoons
    • ½ cup
    • 2 tablespoons
    • 1 teaspoon
    • vegetable oil
    • sugar
    • salt, plus more if needed
    • salt, plus more if needed
    • vegetable oil
    • cider vinegar
    • cider vinegar
    • fresh lime juice
    • fresh lime juice
    • garlic cloves, chopped
    • garlic cloves, chopped
    • white onion, minced
    • white onion, minced
    • fresh cilantro
    • fresh cilantro
    • tomatillos, husked and rinsed
    • tomatillos, husked and rinsed
    • sugar

1 Preheat the broiler. Line a 13 x 9-inch pan with foil. 2 Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos. 3 Cool, then transfer to a blender, including all the juices that have run out onto the bak...

View full recipe at SpringPad

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