Ingredients:
8 tomatillos cut in halves
2 Serrano chili slit
3 yellow chili slit
1 bunch cilantro
6 cloves fresh garlic
1 cup chopped green onions
1 lime
1 Roma tomato diced
2 tablespoon extra virgin olive oil
2 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon coarse black pepper
Salt to taste
Method:
Place the tomatillo, serrano, yellow chili, and garlic cloves on a skillet and roast for 15 minutes. Then set aside to cool. Transfer them to a blender and add chopped green onions, 2 tablespoons of extra virgin olive oil, vinegar, and salt to taste. Add 1 teaspoon of sugar and coarse black pepper and blend. Transfer to a mixing bowl and whisk, garnish with diced Roma tomato and chopped cilantro and refrigerate.
Serve the salsa with your choice of tortilla chips.