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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Serve with chips or as a great sauce for fish, chicken, or shrimp. From The Chicago Tribune Ingredients:
1 lb tomatillo, husks discarded |
3 garlic cloves, unpeeled |
2 large jalapeno peppers |
1 yellow onion, quartered |
1 lime, juice of |
1/2 cup fresh cilantro, chopped |
2 tablespoons olive oil |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
Directions:
1. Heat oven to 500°F
2. Place tomatillos, garlic, jalapenos and onion on an ungreased baking pan.
3. Cook, stirring once, until vegetables are charred,. about 15 minutes; set aside to cool.
4. Remove stems (but not seeds) from peppers; discard.
5. Peel garlic.
6. Transfer ingredients to a food processor; process until coarsely chopped.
7. Transfer to a medium bowl; stir in lime juice, cilantro, olive oil, sugar, salt and pepper until well-blended.
8. Salsa will keep, refrigerated, up to 4 days.
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