Mamba Verde (Green Snake)

Chris’ Tomatillo Salsa 

Ingredients
 

1/2 lb	1 lb	4 lb	8 lb	tomatillos
1 (1/2)	1-2 (1)	7 (4)	14 (6)	serrano (or jalapeno) peppers
1/8	1/4	1	2	poblano chile
1 chunk	2 chunks	8 chunks	16 chunks	white onion (a tomatillo sized chunk)
1	2	8	16	green onions
1/2	2	8	16	medium sized garlic cloves
1	2	8	16	medium sized limes
few	dozen	bunch	2 bunches	cilantro leaves
				salt to taste
				pepper to taste
				lemon pepper to taste
				sugar to taste

 
 

Directions I prefer chopped ingredients to puréed.  I now have a salsa maker which dices things up nicely.  You can also use a multi-speed blender on low speed with quick “on-off” cycles to “chop-blend.” Dice the serranos (or jalapenos) and put them in a separate container Cut tomatillos in half, dice, drain the juice, and put them in a separate container Use a juicer to get the juice and squeeze the pulp out of the line (don't overdo or it will make the salsa bitter) Mince the garlic with a press (dicing works too but I don't think its as flavorful) Dice the poblano, white onion, and cilantro Chop the green onion into short slices its entire length Mix everything together except the hot pepper Add salt, pepper, lemon pepper, and sugar to taste Taste and mix in the hot peppers to the level of desired heat Serving with Nachos Grade cheddar cheese (I prefer sharp cheddar) Spread tortilla chips over pizza tray (we really like San Juan Salsa Co. White Corn Sesame Seeds Chips) Sprinkle cheese Broil 1-2 minutes in preheated oven   Chris' Killer Guacamole For 3 mashed up medium sized avocados, take a couple of large spoons of tomatillo salsa and then mix it in.  This recipe leaves in all the nice texture of the chopped tomatillos.  If you want to save time, make the salsa without the tomatillos, poblanos, green onions, and put it into the mashed up avocados.