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