BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 26 2010

Salsa Verde

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1 pound Tomatillos
1/3 cup chopped White Onion
1/3 cup Cilantro Leaves
1 tablespoon Fresh Lime Juice
1/4 teaspoon Sugar
2 Jalapeno Peppers, stemmed, seeded and chopped
Coarse Salt, to taste

Preheat broiler. Remove husks and rinse tomatillos.

Cut tomatillos in half. Place cut side down on non-stick cookie sheet.

Broil 5 minutes, or until skin begins to blacken.

Add tomatillos, chopped white onion, cilantro, fresh lime juice, sugar, jalapeno peppers in food processor and pulse until smooth.

Season with coarse salt.

Chill in refrigerator, if not using immediately.