TOMATILLOS NEAR ME RECIPES

Steps:

• Add 1. 5 cups white vinegar, 1.5 cups water and 1 tablespoon salt to a saucepan.  Give it a stir, bring to a boil, and remove from heat once boiling. 
• Remove the husks from the tomatillos and give them a good rinse.  De-stem the tomatillos and cut them into quarters (or smaller if you want). 
• Add the chopped tomatillos to a quart-sized Mason jar (you could also use two pint-sized Mason jars).  We'll also add four peeled, roughly chopped garlic cloves and a single serrano pepper sliced lengthwise.
• Add 1/2 teaspoon cumin seeds and 1/2 teaspoon black peppercorns to the jar.  I give the spices a quick crush in the molcajete to crack the peppercorns but this is optional.  (You can also use the bottom of a skillet to accomplish this.)
• Pour the hot brine mixture over the tomatillos.  You should have enough brine to fully submerge the tomatillos.  
• Let the jar cool on the counter for 10-15 minutes, then seal it and store it in the fridge.  The tomatillos will be fully pickled in about 24 hours and they'll keep for at least a month in the fridge. 

Steps:

• Place peppers and tomatillos on a large rimmed baking sheet. Drizzle with 1 tablespoon oil, turning to coat with a wide spatula. Place peppers cut side down, and broil vegetables 15 minutes or until charred, turning tomatillos but not peppers. Remove from oven; set aside.
• Combine garlic and onion in a food processor; process until finely chopped.
• Heat a large nonstick skillet over medium heat; add remaining 1 tablespoon oil. Add onion mixture. Cover and cook 6 minutes or until translucent, stirring often. Stir in coriander, and cook 10 seconds.
• Process pepper, tomatillo, and accumulated juices in food processor until finely chopped; stir into onion mixture, and add 1 1/2 cups water. Bring mixture to a boil; reduce heat, and simmer 10 minutes. Stir in cilantro and salt. Cool completely; cover and chill.