This recipe came from someone's mother in Mexico I believe he said but here it is. Now this is the base recipe but I experimented and added different spices to suit my tastes. I added some cinnamon, smoked paprika, and ancho chilie powder.
10 roma tomatoes.
3/4 small bunch of cilantro
3/4 sweet onion
1 head of roasted garlic
Juice of half lime or more to taste
2 large jalapeños
1 large serrano pepper
Tablespoon white vinegar (this was his mom’s secret and Mexican secret)
4 large green tomatillos husked and washed
1 tsp cumin powder
1 big pinch Mexican dried oregano
1 tsp black pepper
Salt to taste
I charred all veggies on the PBC over just charcoal till they were soft and had a nice char on the outside. People loved the smokey flavor it gives the salsa. For the garlic, I just cut the top off the head, wrapped the head in foil with a little olive oil and roasted in the oven at 425 for 30 minutes. For the cilantro I cut off the stems and just used the leaves portion. It has a nice creeping heat but wont blow your mouth off so I left the pepper membranes in.
I pulsed all the vegetable ingredients one at a time in my blender till smooth and placed in a pot on the stove then added the remaining ingredients. I simmered lightly till I got it to the consistency I like. Enjoy!
***I highly recommend adding the extra spices I did
I used 1/2tsp of cinnamon, teaspoon of smoked paprika and a teaspoon of ancho chilie powder.***
( I copied this for Kona - it is his recipe folks...and what a great looking one! )
