A tomatillo salsa recipe, made with fresh tomatillos and lime juice, along with chile peppers and seasonings.
2 Anaheim chile peppers, roasted, peeled, and chopped **
1 pound fresh tomatillos, peeled, stems removed, about 10 to 12 **
2 fresh Serrano chiles, cut in half **
1/2 cup chopped onion
1 medium clove garlic, minced
1/4 tablespoon chopped fresh cilantro
1 teaspoon olive oil
1 teaspoon lime juice
1/4 teaspoon salt
Pulse tomatillos in food processor until coarsely chopped. Add peppers and next 3 ingredients; pulse until small dice, but do not over process. Pour into a serving bowl. Stir in the olive oil, lime juice, and salt until well blended. Cover and chill.
** I always remove the husks and wash the stickiness off the tomtillos as best I can, then I cut them in half and place them as well as my peppers on a cookie sheet and roast them under the oven broiler for about 7 minutes. Then puree all the tomatillo salsa ingredients together in a blender.