Tomatillo Salsa

Name: Tomatillo Salsa
Yield: Serves 8 (Makes 2 Cups)
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 pound, tomatillos, husks and stems removed, rinsed well and dried; 1 teaspoon, vegetable oil; 1 small white, onion, chopped; 1 , jalapeño chile, stemmed, halved, and seeded; 1/2 cup, fresh cilantro leaves; 2 tablespoons, lime juice; 1 , garlic clove, minced; 1/4 teaspoon, Salt; 2 teaspoons, extra-virgin olive oil

Latin America & Caribbean
Mexican
Fruits & Vegetables
Vegetables
Condiments
Sauces

By Sandra Wu ･ Appears in Cook's Illustrated July/August 2014

For a top-notch tomatillo salsa, we take a half-raw, half-cooked approach.

SERVES 8 (Makes 2 Cups)

TIME 45 minutes

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