Top | Newsletter featured recipes

Salsa Verde

(recipe, Hillsdale Farmers' Market)


  1. 2 lb. Fresh tomatillos
  2. 1 cup chopped onion
  3. 1 to 2 hot peppers, cored, seeded and chopped.
  4. 1 cup minced cilantro
  5. ΒΌ cup Fresh lime juice
  6. 2 cloves garlic
  7. salt to taste


  1. 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.