JC's Salsa Verde

http://www.bigoven.com/recipe/juan-carlos-salsa-verde/1110876

Ingredients: Chile paste:

1/4 pound Serrano chiles; red, roasted

1 large Onion; coarsely chopped

2 tablespoons Granulated sugar

1 tablespoon Canola Oil

Salsa:

1 pound Tomatillos; dehusked, chopped (approx 10)

2 cloves Fresh garlic, peeled

1 bunch Cilantro; chopped

1 teaspoon Ground cumin

1 teaspoon Fresh lemon juice

1 teaspoon Course Salt Directions: De-stem, and then roast the serrano peppers in a broiler oven until the skins blacken. Turn, repeat. Remove to cool. In a medium skillet, sautee the onions in oil, adding the granulated sugar as you go, until they turn a caramel brown. You may, at this point, deseed the serrano peppers to reduce their spiciness, but I don't find a need to do that. Put the caramelized onions and the serrano peppers into the food processor and pulse until it is a smooth paste. Remove using a rubber spatula to a container. Husk the tomatillos and chop them coarsely. Puree the salsa ingredients in food processor until smooth, mixing them into a ~6 quart bowl. Add chile paste to the bowl to desired spiciness, mixing well. Freeze leftover chili paste in airless ziploc bags. Hot Mama Notes: I made this salsa because my husband's friend posted his personal recipe on facebook, and we happened to have several red serrano peppers from the garden that needed to be used asap.  I have never roasted peppers before, so that was a good learning experience for me.  I learned that the blacker the skin, the easier it is to pull off the roasted pepper from the blackened/burned skin.  One note on this recipe, it says to use 1 lb of tomatillos or about 10.  This seems to not match to me.  I bought one pound of tomatillos, as measured at the store on their scale, and I came home with 4 or 5 tomatillos.  I wonder if it was not enough?  I made the chili sauce as directed except I used the Blentec blender instead of a food processor, since I don't have one.  It seems to have turned out well.  Next, I worked on the salsa part.  I have made tomatillo green salsa once before, and I remember COOKING the tomatillos first.  However, this recipe calls for using them raw, and that is what I did.  I chopped them up and put everything into the blendtec as directed.  It was a bit soupy.  I could get past the consistency, though.  The taste was rough.  Very sour.  I gave my husband a taste, and he also thought it did not taste right.  I tried putting in more of the chili sauce, but it did not seem to help.   I am going to look up the other green salsa recipe I made, and compare directions.  I think maybe the tomatillos need to be boiled or cooked first. I also omitted the following ingredients, as I did not have them: the cilantro and cumin.  I may pick up a bunch of cilantro and cumin tomorrow, and see if that improves the salsa, as well. Hot Mama Grade (as is currently, without cooking or other adjustment): D