© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Bon Appétit, May 2003
Servings: About 1 cup
This tart, mildly spicy, and bright green salsa is so delicious that you might want to double the recipe to have extra on hand. It's great mixed into guacamole or veggie sautes (for a little tangy kick). Or try it as a topping for anything from nachos to scrambled eggs to baked potatoes.
8 ounces small tomatillos (about 8), husked and rinsed
1 large jalapeño chile, stemmed
10 large fresh mint leaves
2 tablespoons fresh lime juice
¼ cup finely chopped white onions
Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool and transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice. Blend to coarse purée. Transfer mixture to bowl. Mix in chopped onion. Season with salt.