When I asked my mother-in-law to teach me how to make salsas she said, "No hay chiste" (There's nothing to it). She was right: making salsa is quick and easy. This recipe is a perfect example of that. Plus, homemade beats store-bought all day, every day.
Before starting, I recommend Googling the word “tatemar” and scrolling through Google Images. It will give you a good idea of what you’re looking for when you cook (burn?) the ingredients. Tatemaring (Spanglish anyone?), from what my internet searches can find, adds depth to the flavor.
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Heat a large, dry frying pan over medium-high heat for 30 seconds. Add tomatillos, chilies, onion and garlic. Cook for 4-6 minutes, or until charred, on one side. Flip and continue cooking for another 4-6 minutes. Remove each ingredient as it finishes cooking.
Place a quarter of the tomatillos, one chili, onion, garlic, and salt in the bowl of a food processor and puree about 30 seconds, or until smooth. Add remaining tomatillos, chilies (if desired), and cilantro (if using). Pulse until roughly chopped, about twenty, one-second pulses.
Serve immediately or refrigerator in an airtight container for up to 3 weeks.