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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
tomatillos - husks peeled, rinsed
cup cilantro leaves
cup roughly chopped mint leaves
zest of a lime
tablespoons fesh lime juice
big clove of garlic, or 2 regular
wedge of yellow onion
- 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.
- Put all ingredients in a blender, and pulse till smooth.
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