Salsa Verde:

By nnlester

Bobby Deen

Ingredients

• 1 1/2 pound tomatillos
• 1 tablespoon fresh lime juice
• 1/2 cup finely chopped white onion
• 1/2 cup cilantro leaves
• 2 jalapeno peppers, stemmed, seeded and chopped
• 1/4 teaspoon sugar
• Sal and freshly ground black pepper

Preparation

Step 1

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5 to 7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a food processor or blender and pulse until all ingredients are finely chopped and mixed. Season, to taste, with salt and pepper. Refrigerate until ready to use.

Serve with chips or as a salsa accompaniment to Mexican dishes.