We got a bunch of Mexican food ingredients from our food co-op this week, and Britnie decided to take some of them and make a kick-butt salsa verde. It was great, much spicier than the stuff we usually eat.
- 1 1/2 lb tomatillos
- 1/2 cup chopped white onion
- 1 clove garlic
- 1/2 cup cilantro leaves
- 1 Tbsp fresh lime juice
- 1/4 teaspoon sugar
- 2 jalapeño peppers stemmed, seeded and chopped
- Salt and pepper to taste
Remove the papery husks from the tomatillos. Then cut the tomatillos in half and we roasted them on the grill along with the jalapeno peppers
Throw it all in the blender or food processor. Cool it down before eating it.
We ate it with nachos, then I poured it on some veggie enchiladas later that day. Really good.