A dozen small-medium sized tomatillos
Juice of one lime
2 Cerrano chiles
½ tea spoon of Kosher salt
Freshly ground pepper
A bunch of Cilantro
3 garlic cloves
2 cebollitas (onions)
Peel and rinse the tomatillos. Cut the larger ones in half. On a large skillet or a “comal” if you have one, place the onions, tomatillos, garlic, chiles and onions. Have them toast on each side, but watch them carefully so they don’t burn. Cut the stem off the chiles and cut them in half. Remove the veins and seeds from one of the chiles.
Put all the ingredients in a blender including the cilantro and salt and pepper. You might need to use a spoon to mash the ingredients if your blender isn’t liquefying everything easily or add a tiny bit of water. Taste it, add more salt to taste.
If you like avocados, I add the meat of one avocado and blend a little longer. For a creamier salsa. Simply pour out the salsa in a bowl and you’re done!