Salsa Attempt No. 2

8 smallish tomatoes

11 tomatillos

1 serrano pepper

2 jalapeno peppers

1 chipotle pepper in adobo

1 onion, in eighths

2 large garlic cloves

Juice of 1/2 a lime

Small handful of cilantro

Salt and pepper, to taste

Turn on the broiler and move the oven rack to the second to the top position. On a broiling pan, arrange the tomatoes, tomatillos, onion pieces, one jalapeno pepper, and one serrano pepper. Place under the broiler and cook until pretty well browned or blackened, turning vegetables to cook evenly, probably 10 to 20 minutes.

Seed and de-membrane-ify the other jalapeno pepper. Put half of this pepper, the garlic, chipotle pepper, lime juice, and cilantro in a food processor.

Take the vegetables out from under the broiler. Cover for about five minutes. Take the skins off of the tomatoes, tomatillos, and the peppers. Seed the pepper as well as you can, and then put everything in the food processor. Puree until it reaches a consistency you like. Salt to taste, and add the other half of the jalapeno if it’s not spicy enough for you. Re-puree. Chill before serving.

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