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Tomatillo Salsa

Mexican.Chef's picture
Ingredients
  Tomatillos 1 1⁄4 Pound, husks removed
  Chopped fresh cilantro 1⁄3 Cup (5.33 tbs) (Coriander)
  Jalapeno chili/Serrano / other small hot chile 1 , stemmed
  Regular strength chicken broth 3⁄4 Cup (12 tbs)
  Lime juice 1⁄3 Cup (5.33 tbs)
  Salt To Taste
Directions

Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500° oven until slightly singed (about 15 minutes).
Let cool.
In a blender or food processor, whirl tomatillos with cilantro and chile.
Stir in broth and lime juice; season to taste with salt, if desired.
If made ahead, cover and refrigerate for up to 2 days.

Recipe Summary

Cuisine: 
Mexican
Method: 
Roasted

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