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(recipe, Hillsdale Farmers' Market)
- 2 lb. Fresh tomatillos
- 1 cup chopped onion
- 1 to 2 hot peppers, cored, seeded and chopped.
- 1 cup minced cilantro
- ¼ cup Fresh lime juice
- 2 cloves garlic
- salt to taste
- Remove husks from tomatillos, wash, dry and cut in half. Place tomatillos cut side down on a foil lined baking sheet. Roast until the skin begins to blacken, about 5 minutes. Let tomatillos cool for about 10 minutes then place in a food processor along with the onions, peppers, cilantro, lime juice and garlic. Pulse until the mixture is finely chopped. Season with salt, put into a container and refrigerate for a few hours.