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

1. 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.
2. 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.

3. Grilled Chicken with Tomatillo Salsa:

4. 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.

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