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Roasted-Tomatillo And Lime Salsa


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  • 8 ounces small tomatillos - (abt 8) husked, rinsed
  • 1 large jalapeño chile stemmed
  • 10 large fresh mint leaves
  • 2 tablespoons fresh lime juice
  • 1/4 cup finely-chopped white onion


Servings 1


Step 1

Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side.

Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.

This recipe yields about 1 cup.

This recipe is an accompaniment for Oval Masa Cakes With Goat Cheese Filling.

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