| Ingredient | Quantity |
|---|---|
| Tomatillos | 6 |
| Jalapeños | 3 |
| Garlic | 5 Cloves |
| Onion | 1/2 Large |
| Pork Juice | Whatever you got |
This salsa comes from the desire to use the rendered pork juices from the carnitas. I decided to make it a separate recipe because I might want to modify it in the future.
Roast the red ingredients on the grill until their skins are charred. Remove any stems you can.
Throw your blue ingredients in to the blender with the roasted red ingredients. Blend. Salt and Pepper to taste.
Note: There are missing Jalapeños. I reserved them because I have a chili addiction and I wanted to share this salsa with Ash. Didn’t want to blow her head off. Use your judgement. Grilling will reduce the heat. Using gloves to remove the seeds from the center will reduce the heat further.