Having leftovers from the pre hurricane party yesterday. I smoked a yuge amount of meats and may have consumed too much alcohol. So, I am lazy today.
If you like traditional salsa, try this old family recipe:
8 good-sized tomatillos
2-4 jalapeños or serranos
one sweet onion
4 cloves of garlic (skin on)
one handful of chopped cilantro
Cut the tomatillos in half, slice the onion into 3/8" rounds, and place all ingredients under broiler or on grill on high. When everything is charred, remove and let cool.
Here is where you need a molcajete or mortar and pestle. I promise you, if you use a blender it won't be as good. I've done side by side comparisons.
Start with the hot chiles, and a pinch of salt. Bash the hell out of them. Remove at least half and toss the skins. Add the skinned poblano, bash the hell out of it. Add 2 cloves of garlic (remove skin), do the same.
Add about half the onion and bash, then do the same with all the tomatillos.
Taste. If it needs more heat, add some of the chiles back into the mix. If it needs more garlic or onion, add it and bash again.
Then add the lime juice and cilantro.