Tip:
Highlight text to annotate it
X
Alright our tomatillos are going to take the longest amount of time so we're going to start
on those first. I'm going to heat up our rear burner to about eight. And then we're going
to go and we're going to fill up our pan about halfway with water. Bring that back to the
burner, and we're going to add about a teaspoon of salt to that. Alright if these tomatillos
had husks on them that would be that we would peel off. And sometimes they'll come off quite
easily and sometimes they'll stick. And if they stick you just rub them under hot water
after you get the dried parts off they are very easy to deal with. I'm going to go ahead
and wash these anyway.
And because we purchased these in a store which had gone ahead and peeled them for us
already, you can see there's a little bit of brown on these does not mean that they're
bad at all. But we are going to go ahead and trim those pieces off. So we'll just come
right here and go and trim these little parts off. Now we're not going to cut these into
smaller pieces because what we're going to do is we're just going to go ahead and boil
them up and then we're going to puree them. And so while we wait for the water to start
boiling we can just throw these guys in
and they're going to bounce around and float, so we're going to periodically want to stir
them around.