Author Notes: This recipe is a simplification of a recipe published by Sue Torres in The New Greenmarket cookbook. When I ran across the recipe I was intrigued by putting mint in tomatillo salsa. Mint and tomatillo are a fresh and delicious combination. My method and ingredients are different that Sue Torres', but the flavor combination was inspired by her. I roast the tomatillos and keep it ultra simple, just tomatillos and mint. This salsa is delicious on chicken tacos. —Kim at Something New For Dinner
handful fresh mint leaves
- Heat the broiler to high. Put the husked tomatillos in a broiling pan. Broil until the skins begin to blacken. Once one side has colored, turn and darken the other side. Remove from the broiler and let cool.
- Remove any hard parts from the core of the tomatillo. Put the tomatillos and mint in a food processor and blitz until pureed. Season with salt and pepper to taste.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer