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
Ingredients
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1 pound
tomatillos
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1 handful
fresh mint leaves
Directions
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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.
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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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