Spike's
Mamba Verde (Green Snake)

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 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 a Salsa 2000 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
  • Mince the garlic with a press (dicing works too but I don't think its as flavorful)
  • Dice the 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 tray (I like Mission Yellow Corn Tortilla Rounds)
  • 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 and put it into the mashed up avocados.