Tomatillo Salsa VerdeSubmitted by: TAXIDM
1 pound tomatillos, husks removed and rinsed
1large jalapeno pepper seeded
2 unpeeled garlic cloves (mince after roasted)
1/2 cup fresh cilantro leaves
1/2 cup white onion (diced after roasted)
1/2 teaspoon cumin
2 tsp. lime juice (optional)
large pinch of salt (optional)
Remove stem and skin from the dry roasted jalapenos and blackened skins of the tomatillos.
Add the tomatillos , peppers and onion to food processor. puredd while adding the remaining ingredients.
Refrigerate up to two weeks.
Serving Size: 8