I more than double the ingedients below. I chop the onion and add
salt to it, working the salt into the chopped onion by squeezing
it in my hand in the bowl. I let it sit for about 10 minutes
while I prepare the other ingredients. The salt draws liquid out
of the onion. Before adding it to the salsa, I rinse and drain
it thoroughly with water. I learned this process from a friends
Turkish mother who did this for onion she put in a chopped salad.
I usually blanche the tomatoes and tomatillos to get the skin off
but it doesn't work too well and I end up putting it in the
food processor with the other ingredients for about 45 seconds.
1 lg ripe tomato
2 lg tomatillos
1/4 c chopped cilantro
1/3 c chopped green or white onion
2 tbs lime juice
2 tbs minced hot chiles*
* I take all the seeds out
Patty puts the tomoatoes (about 2), tomatillos (about 4), chili
(1 if I'm watching, more if I'm not), and about 1/4 slice of a
large onion in a frying pan with no oil. She turns the flame up
high and blackens the outside of veggies. The tomatillos brake
open as well as the tomotoes (sometimes). When they have a nice
black coated skin, she puts them in the food processor, adds the
cilantro and salt. I make her take the seeds out before throwing
in the chile.
If you make this recipe, bring it to the club and we'll all taste!