• 11 Ratings


Ingredient Checklist


Instructions Checklist
  • Heat a large cast iron skillet over high heat. When pan begins to smoke, add tomatillos, onion, jalapenos, and garlic. Blister vegetables, turning frequently, until blackened in places but still firm, 5 minutes.

  • Transfer vegetables to a food processor along with cilantro, salt, and sugar and pulse until very finely chopped.

  • Transfer to a small saucepan and add chicken broth. Simmer over medium-high heat, stirring occasionally, until thickened slightly, 10 minutes.

  • Remove from heat, stir in lime juice, and cool to room temperature.

  • Salsa can be stored in an airtight container in the refrigerator for up to 2 weeks.


11 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0