Festive Tomatillo Salsa

 

Ingredients:                                Yields:  2 1/2 - 3 Cups

8 Tomatillo's-husked, washed & diced (about 1 pound)

1 Large Red Bell Pepper, seeded & cut in half lengthwise

1 Poblano Chile

1 Jalapeno Chile (or Habanero or Serrano Chile)

2 1/2 TBS Lime Juice (or juice of one lime or lemon)

1/2 to 1 whole Garlic bulb, separated and peeled

1/2 to 1 bunch of Cilantro or 3-4 TBS dried cilantro

2 TBS >Doc's Jade Burst or 2-4 TBS >Doc's Reducer>Doc's Sauces

1 tsp Salt & Pepper to Taste

 

Directions:  

• Arrange cleaned, husked tomatillos, seeded peppers and garlic cloves on a

   sheet tray 

• Broil on top rack for 4 min, then remove the garlic cloves so they don't burn 

• Continue to broil the peppers and tomatillos until they are charred on all sides. Leave the char on to give a greater depth of flavor

TIP: Flatten the bell peppers with your tongs to make sure it chars evenly as they continue to soften. Also turning the tomatillos over.  Check frequently making sure they cook evenly but not overdone

 

In Blender: 

• Combine & blend all ingredients by pulsing it several times.

• Adjust Doc's sauces according to your heat level

• Refrigerate for at least 2 hours before serving Caution!

• This can get pretty spicy, so add a little of Doc's sauces at a time. Enjoy!

 

NOTE:  The color of the salsa determines the color of bell peppers used.  If they are vibrant red, they will appear much like this picture....