Travis's Aunt also let me raid her garden and I used some Hungarian Wax Peppers to make this salsa. This salsa was great by itself with tortilla chips but I also served it with Chicken Fajita Lettuce Wraps and Chorizo Breakfast Burritos.
Ingredients
Makes 2 cups
1 pound Tomatillo
1 whole Jalapeno Chile (green)
4 whole Hungarian Wax Peppers (green or yellow)
1 whole Onion quartered
1 whole Tomatoes quartered
2 cloves Garlic
1 whole Lemon juiced
1 whole Limes juiced
1/3 cup Cilantro (fresh)
Directions
Peel the husks off of the tomatillos and rinse under cold water. Boil the tomatillos in salted water until soft and tender, about 5 minutes.
While the tomatillos are cooking, preheat over to 400°F. Place the peppers and onions on a sheet pan, drizzle with olive oil, season with salt and pepper and roast in the oven until slightly charred. This will take about 20 to 30 minutes. As they are done, place them in a bowl with a lid until slightly cooled. Once you can handle them, peel, seed and slice them.
When the tomatillos are done, strain them and put them into a blender. Add the peppers, onions, tomato, garlic, lemon, lime and cilantro. Blend to desired consistency. Adjust seasoning and add cayenne if you want to heat it up more.
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