Rating4/5 (from 4 ratings)4
YieldMakes three cups.
1½ pound tomatillos, Remove papery husk and rinse
½ cup chopped white onion
½ cup cilantro leaves
Salt to taste
2 Jalepeno Peppers, stemmed, seeded and chopped
1 tablespoon fresh lime juice
¼ teaspoon sweetener (sugar, honey, whatever)
Place all ingredients in a food processor and pulse until finely chopped and mixed together. Season to taste.
Avemariajoy's ThoughtsBy Avemariajoy
Store in refrigerator until serving. Serve as salsa verde with other Mexican dishes.
Print This Recipe (PDF)
Click the button below to download the printable PDF.