Jalapeno and Tomatillo Salsa – Slasa Verde

Jalapeno and Tomatillo Salsa

Jalepenosalsa6  Jalepenosalsa5
15  or 16 Jalapenos
1.3 lbs tomatillos
1 medium sized white onion
6 cloves of garlic
3/4 cup fresh cilantro
1 and 1/2 lime
Kosher saltBrush the jalapenos and the husked tomatillos with a little oil and place them on a preheated grill.  Give them a good grilling and make sure you get some charring.  4-7 minutes is probably enough.  The tomatillos will get really soft.  Take them off the grill and put them in a bowl.  Cover your hands with a pair of latex gloves and, after they have cooled, peal the skin from the jalapenos and any of the really charred parts off of the tomatillos.  Slice the jalapeno tops off and cut them in half.  Take out most of the seeds and discard.  Dice up your onion,  peel your garlic, and select your fresh cilantro leaves.  Add it all to a food processor and put in a dash of kosher salt.  Blend/pulse.  Eat right away or save for a few days.  If you keep it for a few days, the  flavors will intermingle.  Depending on the jalapenos and the number of seeds you include, this can be very hot.
Jalepenosalsa7The Jalapenos and Tomatillos on the grill.  Medium/High heat. Jalepenosalsa8Don’t be afraid to char them a little.  You’ll pull  most of the charred skin off after they cook.  This is about half way done cooking.
Jalepenosalsa1After you pull them off the grill put them in a bowl.  The skins will start to shrivel.  Use a pair of  latex gloves to peel away the skin off of the Jalepenos.  I did not pull any of the skin from the Tomatillos. Jalepenosalsa2
All of the ingredients in a bowl.  There was a lot of juice that had accumulated from the Tomatillos.  Leave it all in.  Oh, and don’t forget to squeeze the lime juice in too.
Into the food processor.
Jalepenosalsa4After a good time in the food processor you’re done.