2 lbs fresh tomatillos, husk removed and rinsed
8 cherry tomatoes
6 peeled garlic cloves
3 Serrano chilies
1 bunch cilantro
1 bunch green onions
Salt, pepper to taste
Put on 2 quarts of water to boil. Remove serrano chili stems and toss them in the pot along with the garlic, tomatillos and cherry tomatoes. Blanche them all until the tomatillos soften (approx 5-7 min). Drain water. Remove skins from cherry tomatoes.
Transfer the boiled tomatillos, garlic, chili, and cherry tomatoes to a blender or food processor and puree. Pour into a bowl. Roughly chop up green onions and cilantro and add. Slice and squeeze the juice from the limes. Add salt if desired. Refrigerate until cool. Serve with any type of Mexican food.
Quick, cheap and easy fresh salsa! I created this recipe for my finicky sons who don’t like giant raw onions in their salsa.