1.5 – 2 lbs. tomatillo
1/4 c or so chopped onion
2 jalapeño, 5 (or was it 6?) serrano pepper
about 1/2 the juice, about 1 T or so zest of 1 lime
a handful of cilantro
one bag Juanita’s tortilla chips, or something comparably oily (like in a restaurant)
As you can see, we weren’t too keen on precise measurement. It’s salsa, not cake. Anyway, first we cut the tomatillos in half and placed them face down until the skin was browned or slightly black, about 2-3 minutes. It happens quickly. If you like charred, leave them in longer. Then out come the tongs to put them in the blender. We then sliced the peppers in half lengthwise and did the same, broil face down a couple of minutes until the skin darkened. Then into the blender, followed by the onion, salt, lime, and cilantro. Then we puréed it all, and put it in a dish to chill it for 2-3 hours.
It was delicious. I had bought extra serrano peppers, but the two I had left over probably could have gone in as well, I coulda done with more heat. But maybe it’ll get stronger, peppers can make a dish hotter over time. It had good tangy, though. And a great chip to complement it.