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!
Ingredients
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10
tomatillos - husks peeled, rinsed
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5
jalapenos
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2 1/2 tablespoons
honey
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1/4 cup
cilantro leaves
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1/8 cup
roughly chopped mint leaves
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1/2 teaspoon
cumin
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2/4 teaspoon
salt
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1
zest of a lime
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2 tablespoons
fesh lime juice
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1
big clove of garlic, or 2 regular
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1
wedge of yellow onion
Directions
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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.
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Put all ingredients in a blender, and pulse till smooth.
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