Roasted Tomatillo Salsa Verde

  • 1 1/2 lb tomatillos
  • 1/2 white or yellow onion
  • 1/2 cup cilantro leaves
  • Juice of one lime
  • 1/4 tsp sugar
  • 2 Jalapeño peppers serrano peppers, stemmed, seeded and chopped

A great condiment for any mexican meal! The freshness of the cilantro and the tangyness of the tomatillos make a great combination!

Remove the paper skins from the tomatillos and slice them in half.  Place them cut side down on a foil lined baking sheet and place them under the broiler for 7-8 minutes or until they are slightly blackened on the outside.  Remove and cool for 10 minutes.  Place all ingredients in the bowl of a food processor.  Pulse until evenly chopped.  Salsa verde should be almost pureed, but still a little chunky.  Season to taste with Kosher or coarse sea salt.

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