recipe 
2 jalapeños halved
2 serranos halved
2 yellow onion quartered
16 tomatillos husks removed and quartered
½ cup garlic cloves
Juice of 8 limes
3 sprigs cilantro
¼ cup canola oil
½ cup rice wine vinegar
½ cup white wine vinegar
3 tablespoon sugar
2 tablespoon salt
Ingredients
steps
- Prepare an ice bath to readily cool your salsa, and set aside. In a medium sized pot, combine jalapeños, serranos, onions, tomatillos, and garlic. Cover with water and bring to a boil. Continue cooking until tomatillos are softened.
- Drain and place in a blender with lime juice, cilantro, oil, both vinegars, sugar, and salt. Puree until smooth. Immediately chill in ice bath to prevent browning. Store in refrigerator until ready to use.
Date Published: 12.21.16
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Recipe By
Michael Bertozzi of Two Urban Licks in Atlanta -
Contributing City
Atlanta
