First attempt at something more than pico de gallo! I think the Tomatillo is superior since the ingredients got a better char.
I tried to remove the skins after charring since I saw it was a step in a recipe I saw, but honestly I found it to be so difficult I lost patience and gave up. I enjoyed the charred spots anyways. Kept the seeds to keep it medium spicy.
1st:
8 smallish tomatillos
5 cloves garlic
1/2 onion
2 serranos
2 jalapeños
All roasted under broiler then pan deglazed with chicken stock, strained and added a bit to help with blending. Finished with cilantro.
2nd:
~10 tomatoes
2/3 onion
3 serranos
2 jalapeños
Roasted the above, then added 8 cloves of raw garlic, lime juice and cilantro – blended.
by 10965a