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Salsa Verde with Sweet Limes

Salsa Verde with Sweet Limes

Sweet limes taste like a cross between lemons and limes, and are abundant in the southwestern part of America. Here they are used to lend a slightly sweet tartness to the salsa.

Makes about 5 cups.


  • 1 Tbsp olive oil
  • 2 lbs fresh tomatillos
  • 2 poblano peppers
  • 1 large onion
  • 4 cloves garlic, unpeeled
  • 1 c chopped fresh cilantro
  • 1/4 tsp ground cumin
  • 4 sweet limes, juiced
  • 1 Tbsp cider vinegar
  • 1/4 tsp salt, or to taste


  1. Preheat oven to 450 degrees F and oil one or two large baking sheets with the olive oil.
  2. Peel papery skin off tomatillos, rinse them, and cut each in half. Place them on the prepared baking sheet(s).
  3. Cut rinsed poblanos in half, remove stems and seeds and cut each half again in halves. Place on baking sheet(s).
  4. Add unpeeled whole garlic cloves and roast 20 minutes, or until vegetables are charred on the bottom.
  5. Remove baking sheets from oven, and cool enough to handle.
  6. Peel garlic and place it, along with the tomatillos, poblanos, and onions, in a large food processor or blender.
  7. Add cilantro, cumin, sweet lime juice, cider vinegar and salt. Pulse until ground into a fine salsa consistency.
  8. Serve with rice and beans, burritos, and other Mexican dishes. Refrigerate unused portion and use within a week.

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