Wednesday, March 23, 2011

Salsa Verde

1 1/2 pound tomatillos

1 Tbsp. fresh lime juice

1/2 C. finely chopped white onion

1/2 C. cilantro leaves

2 jalapeno peppers, stemmed, seeded and chopped

1/4 tsp. sugar

salt and black pepper

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a food processor or blender and pulse until all ingredients are finely chopped and mixed. Season, to taste, with salt and pepper. Refrigerate until ready to use.

Serve with chips or as a salsa accompaniment to Mexican dishes.


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