Name: Roasted-Tomatillo and Lime Salsa
Yield: Makes about 1 cup
Ingredients: 8 ounces small tomatillos (about 8), husked, rinsed; 1 large jalapeño chile, stemmed; 10 large fresh mint leaves; 2 tablespoons fresh lime juice; 1/4 cup finely chopped white onion

Salsa de Tomatillos y Lima

This tart, mildly spicy, and bright green salsa is so delicious that you might want to double the recipe to have extra on hand. It's great mixed into guacamole or veggie sautés (for a little tangy kick). Or try it as a topping for anything from nachos to scrambled eggs to baked potatoes.

This recipe is an accompaniment for Oval Masa Cakes with Goat Cheese Filling .

Recipe information

Yield
Makes about 1 cup

Ingredients

8 ounces small tomatillos (about 8), husked, rinsed

1 large jalapeño chile, stemmed

10 large fresh mint leaves

2 tablespoons fresh lime juice

1/4 cup finely chopped white onion

Preparation

Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.

Recipe notes

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