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Charred Tomatillo Salsa

Tomatillos, a staple of Mexican cuisine, give this salsa its distinctive flavor; use to top a pile of Nachos Supremo.

  • Yield: Makes about 4 cups

Source: The Martha Stewart Show, February 2010


  • 2 pounds tomatillos, husks removed, rinsed, and patted dry
  • 1/2 large sweet onion, cut into 1-inch pieces (about 1 cup)
  • 1 large jalapeno, coarsely chopped
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1 1/2 teaspoons coarse salt


  1. Preheat broiler with rack set in upper position. Place tomatillos on a rimmed baking sheet and broil, turning once, until skins are blistered and charred, about 10 minutes. Remove from broiler. Transfer baking sheet to a wire rack and let cool on baking sheet.

  2. Meanwhile, place onion, jalapeno, lime juice, cilantro, mint, and salt in the bowl of a food processor. Quarter tomatillos and add them, along with any accumulated juices from the baking sheet, to the bowl of the food processor; pulse just until combined.

  3. Transfer salsa to refrigerator and let chill for at least one hour before serving and up to overnight.

Cook's Notes

Salsa can be stored in an airtight container in the refrigerator for up to one week.

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