- 1 pound tomatillos, husked
- 1 jalapeno
- 1 teaspoon olive oil
- 1 garlic clove
- 1 small onion
- 1/4 cup fresh cilantro
- 1 1/2 tablespoons fresh lime juice
- salt to taste
Heat oven to 450 degrees. Prepare vegetables for roasting. Peel the clove of garlic. Peel and cut the small onion into fourths. Cut the jalapeno in half lengthwise, and remove the stem, and seeds as well if you prefer a milder flavor. (Be sure to wash your hands thoroughly after touching the raw chile, the oils can burn your eyes and skin long after cooking!)
Toss tomatillos, onion, jalapeño, and garlic with olive oil and place on parchment paper lined baking sheet. Bake 10 minutes while shaking pan occasionally, until vegetables are lightly charred. Cool slightly, about 5 minutes.
Add all cooked vegetables, cilantro, lime juice, and salt to food processor and pulse until coarsely ground, 5 7 pulses. Salsa is ready to serve!
A Mexican-style carne asada is the perfect summer-time grill food. Paired with the roasted flavor of grilled corn on the cob and a crispy Tres pupusa, you can't go wrong! This recipe is easy to prep ahead of time and grill up when the party is just getting started!...
This impressive recipe is easy and delicious, and goes perfectly with any Latin inspired dish! Ingredients 1/4 red onion 1 jalapeno pepper, stemmed and seeded 1 tsp salt 1⁄4 teaspoon grated lime zest 1 1/2–2 tablespoons juice 3 ripe avocados, halved and pitted 1 Roma...
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This versatile salsa is a must for your recipe book. It’s deliciously flavorful while appealing to those with a milder spice palate.