This was the perfect topping for those black beans I cooked for Cinco. Bright, vibrant flavors without overpowering heat. It also worked well with the shrimp tacos and the chicken enchiladas. I can see myself keeping a bowl of this in the fridge all summer.
Adjust the pepper types and amounts to your comfortable heat level.
5 - 6 medium tomatillos, husked and rinsed well and quartered
1 Jalapeno, stemmed, seeded and rough chopped
1 Serrano, stemmed, seeded and rough chopped
1/4 cup cilantro
1/4 cup chopped white onion
2 cloves garlic
splash of red wine vinegar
zest of one lime
1 t. salt
In a food processor or a blender, add all ingredients. Pulse until the ingredients are pureed. Chill until serving time or use immediately.
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