What you will need:
Grill (or oven broiler)
Blender (or food processor)
5 or 6 medium size Tomatillos
1 half large Yellow Onion
7 or 8 Serrano Chillies (if you can't find Serrano. You can substitute with 4 or 5 large Jalapenos)
5 cloves of Garlic
1 small bunch Cilantro (coriander leaves)
1/2 Tbl. Spoon Kosher Salt
1/2 Tbl. Spoon Ground Pepper
1/4 Cup Olive Oil
Start by removing the leaves on the Tomatillos.
Give the Tomatillos, Serrano Chillies, Limes, and Cilantro a good wash.
Cut Tomatillos into even halves.
Cut limes into halves.
Take 1 half of the yellow onion and give it 2 or 3 rough chops.
Prep your garlic. (Give each clove a firm smash with the edge of your knife to remove the skins)
Remove the stems of the Cilantro.
Heat your grill on high for about 15 minutes. Place your Tomatillos cut side down on the grill along with the Serrano Chillies.
Cook on each side for about 5 minutes, or until you have good, dark grill marks.
(If you don't have an outdoor grill. Place Tomatillos and Serrano Chillies on a cookie sheet and roast under your ovens broiler, on high for 4 to 5 minutes on each side, or until Tomatillos and Chillies are seared and slightly crispy).
Once off the grill. Cut off the top 1/4 inch, stemmed end of the Serrano Chillies
Depending on how hot you want your sauce. You may want to remove the seeds and membrane from the chilies. Do so by cutting each chili lengthwise. Remove all the seeds and as much of the membrane as you can. The more you leave in there, the hotter the chili is going to be.
WARNING! Be sure to wash your hands thoroughly after handling Chillies. If you rub your nose or eyes, trust me. You'll be sorry.
I usually de-seed 2/3 of the chilies I use. You don't want to kill your taste buds.
In your blender, put in your Tomatillos, Yellow Onions, Serrano Chillies, Garlic, Cilantro, Salt, and Pepper. Squeeze in the juice of 3 Limes. Start your blender on medium/high.
Once the ingredients are in a liquid state, drizzle in the olive oil while the blender is still running. Let everything blend for another 20 to 25 seconds.
Give it a sample, and adjust salt and pepper to taste, if need be.
With tortilla chips, on carne asada tacos, over scrambled eggs. Anything you like to put hot sauce on. If you make enough of it. It can be used as a chicken marinade
Recipe by: Ronnie Mozingo