Tuesday, September 9, 2008

Tomatillo Salsa Verde

1 pound tomatillos, husked
1/2 cup finely chopped onion
1 tsp minced garlic
1 serrano chile peppers, minced
2 Tbsp chopped cilantro
1 Tbsp chopped fresh oregano
1/2 tsp ground cumin
1 Tbsp fresh lime juice
1/2 tsp sugar
1 1/2 tsp salt, or to taste

  1. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
  2. Place tomatillos, onion, garlic, and chili pepper into a blender. Season with cilantro, oregano, sugar, lime juice, cumin, and salt; carefully puree the tomatillos and water in batches until smooth. 


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