Fiery
hot salsa - for those you like salsa hot! So good and so addicting!6 to 10
chile
peppers
of your choice (such as poblano, jalapeno, serrano, etc.)*
10 medium
tomatillos
1 bunch green onions
6 cloves
garlic, minced
1/2 teaspoon coriander seeds, toasted and crushed**
Juice
of 1 to 2 limes (according to your taste)
1/2 bunch
cilantro, finely chopped
Coarse salt
to taste
Corn chips
* How hot you make your salsa depends on the kind of chilies and the amount you use.
** To lightly toast coriander seeds, cook them in a small dry skillet over medium heat until the aroma is released. Crush with a mortar and pestle or seal in a plastic bag and crush with a heavy pan.
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Preheat the broiler of your oven. Wash and dry the chile peppers. Remove husks from tomatillos; wash and pat dry. Place chili peppers and tomatillos on a baking sheet; broil 3 to 5 minutes each side until blackened. Remove from oven. Place hot chile pepper in a bowl, cover with plastic wrap or an airtight lid, and allow to steam for 10 minutes. After 10 minutes, remove chile peppers. Using a sharp knife, remove stems, skins and seeds.
Warning: Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chiles. Please don't learn this lesson the hard way!
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Roughly chop tomatillos, chile peppers and green onions. Place in food processor or blender and add garlic and toasted coriander seeds. Pulse until uniform in texture, but not pureed. Stir in lime juice, cilantro, and salt, to taste.
Serve with corn chips, tortillas, tacos, burritos, tostadas, etc.
Serves Many.