Ingredients

  • 1 1/2 lbs tomatillos
  • 1/2 C white onion, chopped
  • 2 or more cloves garlic
  • 1/2 C cilantro, leaves and stems, chopped
  • 1 tbsp lime juice
  • 2 jalapeno or serrano peppers, stemmed, seeded and chopped
  • salt, to taste

Instructions

  1. Remove papery husks from tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

  2. Pulse in blender. Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

  3. Season to taste with salt. Cool in refrigerator. Serve with chips or as a salsa accompaniment to Mexican dishes.