Total Time
35mins
Prep 20 mins
Cook 15 mins

Serve with chips or as a great sauce for fish, chicken, or shrimp. From The Chicago Tribune

Ingredients Nutrition

Directions

  1. Heat oven to 500°F
  2. Place tomatillos, garlic, jalapenos and onion on an ungreased baking pan.
  3. Cook, stirring once, until vegetables are charred,. about 15 minutes; set aside to cool.
  4. Remove stems (but not seeds) from peppers; discard.
  5. Peel garlic.
  6. Transfer ingredients to a food processor; process until coarsely chopped.
  7. Transfer to a medium bowl; stir in lime juice, cilantro, olive oil, sugar, salt and pepper until well-blended.
  8. Salsa will keep, refrigerated, up to 4 days.

Reviews

(2)
Most Helpful

Very easy, very healthy and, most importantly, very tasty!

QOU4LIFE July 31, 2012

I have made this salsa many times. It is so easy and a crowd favourite. I double the amount of jalapenos noted because I love the heat.

CarolynneM September 24, 2010

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