Tomatillo Salsa
- Ingredients
- 1 1/4 lbs tomatillos* (husked)
- 1 jalapeno** (stem removed (before or after roasting))
- 2/3 cup chopped yellow onion (rinsed under water to remove harsh bite)
- 1/4 cup chopped cilantro
- 1 clove garlic (minced)
- 1/2 tsp salt (or to taste)
- 1/2 – 1 tsp sugar (to taste)
- 1 Tbsp fresh lime juice
- 3 Tbsp water (then more as desired)
- Instructions
- Move oven rack about 4-inch below broiler element, preheat broiler to high heat.
- Place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 – 5 minutes until charred on top (keep a close on on things as they can char pretty quickly – especially the pepper).
- Rotate veggies to opposite side and roast until charred on opposite side, about 3 – 5 minutes longer.
- Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan).
- Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.
