Preparation:
Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered).
Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes). Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes.
Add cilantro. Add salt and lime or lemon juice to taste. Variations: add 1/2 onion. Use a blend of hot peppers (jalapenos, Thai). If you remove the seeds after toasting the peppers, they won't be as hot.
In general, the smaller the chile, the hotter it is |
