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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 pound(s) fresh tomatillos, husks removed |
1 whole(s) large spanish onion, cut into large chunks |
3 clove(s) garlic |
1/2 cup(s) packed coarsely chopped fresh cilantro |
1/2 jalapeno |
juice of 1/2 lime |
Directions:
1. Wash tomatillos under cool water until they no longer feel sticky. Cut them into quarters and place in a food processor. Add onion and garlic; process until smooth. Add cilantro, jalapeño, and lime juice and process until the jalapeño is finely chopped.
2. Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa has thickened, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving. Makes 10 (1/4-cup) servings.
3. *Hot chile peppers, such as jalapeños, contain oils that can burn skin and eyes. Avoid direct contact as much as possible. Wear plastic gloves. If using bare hands, wash hands well with soap and water.
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