5 Ingredients or Fewer

Minted tomatillo salsa

March 20, 2015
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  • Serves 4
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

What You'll Need
  • 1 pound tomatillos
  • 1 handful fresh mint leaves
  1. 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.
  2. 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.

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