Spicy Mexican Tomatillo Salsa Verde

By • May 27, 2012 2 Comments

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Author Notes: This is a great salsa for chip-dipping, pork or chicken tacos, or incorporating in enchiladas. The addition of mint adds an interesting flavor layer, and the little bit of honey gives a nice balance to the heat. * You can tone down the heat by seeding the jalapenos after grilling, but I'm a bit of a capsacian junkie...Sallie-o!


Makes about 3 c

  • 10 tomatillos - husks peeled, rinsed
  • 5 jalapenos
  • 2 1/2 tablespoons honey
  • 1/4 cup cilantro leaves
  • 1/8 cup roughly chopped mint leaves
  • 1/2 teaspoon cumin
  • 2/4 teaspoon salt
  • 1 zest of a lime
  • 2 tablespoons fesh lime juice
  • 1 big clove of garlic, or 2 regular
  • 1 wedge of yellow onion
  1. Boil the tomatillos 6-10 minutes, depending on size. Let cool to touch, and remove hard bit at stem ends. Grill jalapenos till nicely charred on sides. When cool to touch, cut off stem ends (don't remove the skin - the char adds great flavor). * If you prefer a milder level of heat, slice them in half and remove seeds with a spoon.
  2. Put all ingredients in a blender, and pulse till smooth.

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