• Prep the tomatillos by removing the papery husks from the tomatillos and rinse well.
• Cook the cleaned tomatillos by either grilling, roasting, or boiling. (see methods below)
• Combine the cooked tomatillos and all other ingredients, then pulse in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Do not overmix!
• Can be eaten warm or cool. Store leftovers in the refrigerator. Enjoy!
• Note on Peppers: Jalapeños offer a milder heat compared to serranos. For a spicier kick, opt for serranos. Adjust the heat level by removing the seeds for less spice or leaving them in for extra heat.

FOUR METHODS FOR COOKING TOMATILLOS:

Grilling and Open Flame Method

• Preheat the grill
• Note: this can also be accomplished over an open flame of a gas stove top by placing a stainless-steel baking rack, also called a wire cooling rack. Then proceed to the next step.
• Prep the tomatillos by removing the papery husks from the tomatillos and rinse well. Give them a very light rub of oil so they won’t stick to the griddle (skip the oil when charring over a gas stovetop flame). Lightly char and blacken, stand nearby and remove promptly.

Oven Roasting Method

• Preheat the broiler. Set the rack about 6 inches from the heating element.
• Prep the tomatillos by removing the papery husks from the tomatillos and rinse well.
• Cut the tomatillos in half and place the cut side down on a lined baking sheet. Place under a broiler for about 6 minutes to lightly blacken the skins of the tomatillos.

Pan Roasting Method

• Prep the tomatillos by removing the papery husks from the tomatillos and rinse well.
• Coat the bottom of a skillet with a little olive oil, add the prepared tomatillos. Blister the tomatillos on high heat by searing on one side, then flip over and brown on the other side. Remove from heat.

Boiling Method

• Remove husks. Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.