| Prep Time | 10 minutes |
| Cook Time | 0 minutes |
| Servings |
people
|
Ingredients
- 1 can tomatillos (28 oz.)
- 1 can whole jalapeños en escabeche (12 oz; pickled jalapeños)
- 1/2-1 bunch cilantro
- Pinch of salt
- 2-4 tablespoons sugar
Ingredients
|
|
Instructions
- Drain can of tomatillos and place them in food processor or large blender.
- Pull whole jalapeños en escabeche from can and de-stem.* Add 1-3 depending on your desired level of spice. Do not add any red jalapeños.
- Add cilantro (feel free to throw it in--stems and all). Purée until combined.
- Throw in a pinch of salt and add sugar to taste.** Combine one more. Seal in an airtight container until combined.
Recipe Notes
- The pickled jalapeños will typically come canned with carrots, onions, or sometimes red jalapeños as well. You can either discard those contents, or put them off to the side for another recipe. (Baby, you've got a stew going!)
- In the original, slightly less lazy recipe, the onion provides a lot of sweetness to the salsa. In this recipe, you'ĺl need to add a lot more sugar to compensate. Personally, I like mine very sweet, so I usually add about 4 heaping spoonfuls of sugar. Hey, it helps the medicine go down.
Share this Recipe
