Tomatillo Salsacondiments, grilling recipes, salsa 8 medium tomatillos; husked, -- and coarsely -- chopped 1 tablespoon finely-diced red onion 1/2 tablespoon minced jalapeno 2 tablespoons fresh lime juice 2 tablespoons coarsely-chopped cilantro 1 tablespoon olive oil 1 teaspoon honey salt; to taste freshly-ground black pepper; to taste Combine the tomatillos, onion, jalapeno, lime juice, cilantro, olive oil and honey in a bowl. Season with salt and pepper. Refrigerate covered, for up to 1 day. Bring to room temperature before serving. This recipe yields about 1 1/2 cups of salsa. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3614 ) |
