Categories: Dips- Spreads- Salsa
Ingredients
- 10 fresh tomatillos, husks removed
- 3 medium tomatoes
- 1 jalapeno pepper
- 1/2 medium-size red onion, sliced
- 1/2 cup chopped fresh cilantro
- 1 garlic clove
- 2 Tbsp. lime juice
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. ground cumin
Directions
- Grill first 4 ingredients, covered with grill lid, over high heat (400 to 500 degrees) 3 to 4 minutes on each side or until tomatoes look blistered and onion is tender. Cool 10 minutes. Discard jalapeno seeds, if desired.
- Pulse grilled tomatillo mixture and remaining ingredients in a blender or food processor 6 times or until mixture is coarsely chopped, stopping to scrape down sides. Cover salsa, and chill at least 2 hours. Serve with tortilla chips.
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Grilled Chicken with Tomatillo Salsa:
- Combine 6 skinned and boned chicken breast halves and 2 cups tomatillo Salsa in a shallow dish or large heavy-duty zip-top plastic bag. Cover or seal, and chill 2 hours. Remove chicken, discarding marinade. Grill, covered with grill lid, on high heat (400 to 500 degrees) 8 minutes on each side. Slice chicken, and serve over hot cooked rice with additional tomatillo salsa.