Quote:
Originally Posted by Kiske
Yeah I copied the technique from Sam The Cooking Guy's youtube. Overall the I think baking them and then just a few minutes under the broiler would have worked better to add some char. I don't cook with tomatillos much but mine were quite firm still before blending despite a lovely char on the skin.
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Yeah, I used the recipe from Ethan Chlebowski (sp.?) on Youtube as well.
The only adjustments I made were 10 tomatillos instead of 8 since the last time I used them a couple were bad, so I bought a couple extra and then they all turned out to be usable, and then 2 cloves of garlic instead of 1.
I think next time I'd maybe try 4 cloves instead since I don't think I caught enough garlic flavor in the salsa.
I may actually make it for my parents next time they visit, so I'll have to swap to jalapenos instead of serranos since they don't love that much heat.