Salsa

Name: Salsa
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs tomatillos or 2 (28 ounce) cans tomatillos; 2 yellow onions, peeled, rough-chopped; 1 bunch cilantro, rinsed, rough-chopped; 8 -10 serranos, rough-chopped, stems removed (hot chili peppers); 3/4 cup capers; 6 garlic cloves, peeled; 2 tablespoons kosher salt; 2 teaspoons crushed black pepper; 1/2 cup rice wine vinegar

Submitted by Chef Lawgirl

"My favorite Salsa! From Sunspot restaurant in Knoxville, TN"

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Ready In:: 12mins
Ingredients:: 9
Serves:: 6

ingredients

2 lbs tomatillos or (28 ounce) cans tomatillos
2 yellow onions, peeled, rough-chopped
1 bunch cilantro, rinsed, rough-chopped
8 -10 serranos, rough-chopped, stems removed (hot chili peppers)
³⁄₄ cup capers
6 garlic cloves, peeled
2 tablespoons kosher salt
2 teaspoons crushed black pepper
¹⁄₂ cup rice wine vinegar

directions

Peel husks and blanch tomatillos (in boiling water, about 5 minutes).
Peel, skin and rough-chop tomatillos.
If using canned tomatillos, drain and lightly rinse them.
Puree tomatillos, onions, cilantro, serranos, capers and garlic in a food processor or blender.
Add salt, pepper and vinegar to vegetables, and pulse until well-blended.
Taste salsa and adjust salt and pepper, to taste.