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Bob’s Hotter ’n’ Hell Tomatillo Salsa




Source of Recipe


the web


List of Ingredients




12 medium jalapeno peppers
4 serrano peppers
4 habanero peppers
4 tomatillos, husks removed
4 large garlic cloves
1/2 large onion
1/2 bunch cilantro (no stems)
Juice from 2 limes
1/4 teaspoon salt (or to taste)
1/4 teaspoon ground cumin
2 cans (about 14 ounces each) diced tomatoes with basil, garlic and oregano, undrained

Recipe



Parboil peppers and tomatillos by dropping into a pot of boiling water for 1 to 2 minutes, or until slightly soft.
Drain, then chop very fine. Finely chop the garlic, onion and cilantro.
Combine chopped ingredients in a large bowl.
Add lime juice, salt and cumin.
Add canned tomatoes and mix well.
Pour mixture into blender and blend on lowest speed.
Makes about 1 quart, or 16 servings.