I have never measured anything to make this recipe before – so take my quantities with a grain of salt! – Shanti
Tomatillos (about a pound)
Garlic (3-4 cloves)
Hot peppers such as serrano, jalapeno, etc (1 to 5 peppers depending on how hot you like it)
Cilantro (1/2 bunch)
Salt (no idea – maybe 1/2 teaspoon, just add to taste)
Remove the husk from the tomatillos and rinse in cold water. Remove the stems and seeds from the peppers. You can make this salsa by either boiling the tomatillos and chiles for just a few minutes until soft, or by roasting them both in the oven or on the grill until the tomatillos are soft and the chiles are blistered. Both methods make a great salsa – each one has a unique flavor. Take your tomatillos and chiles after you boil or roast them, put them in the blender with some garlic and salt and puree. Taste and adjust the salt. Transfer to a bowl and add fresh, chopped cilantro.