Sunday, September 2, 2012

Salsa Verde

  • 1 1/2 lb tomatillos  (about 19)
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 teaspoon sugar  *EDIT*  try 1/2 of the 1/4 teaspoon of sugar and add remaining if needed.
  • 2 hot peppers stemmed, seeded and chopped
  • Salt to taste

1.  Remove papery husks from tomatillos and rinse well.
2.  Roast tomatillos:  cut tomatillos 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.

3.  Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt.
4.  Cool in refrigerator.

*EDIT*  We found this recipe on the Internet and it was very sweet so we adapted the recipe by cutting the sugar in half.  It was much better this way.

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