This is the real salsa verde–with tomatillos! I think that the salsa tastes far better when you roast the tomatillos, though some recipes suggest boiling (and others advocate not cooking at all!).
Yield: 3 cups
- 1 to 1 1/2 pound tomatillos
- 1/4 cup green onion, chopped
- 1 cup cilantro leaves
- 2 small peppers (jalapeno), seeded and chopped
- 1/4 teaspoon sugar
- 1 tablespoon fresh lime juice
- Salt to taste
InstructionsRemove papery husks.
Cut tomatillos in half and place down on a foil-lined baking sheet. Broil 6 minutes.
Coarsely puree all of the ingredients (except salt) in a food processor.
Season with salt.
Serve as a dip with chips, or as a side with burritos or soft tacos.