Salsa Verde

by Rachael Ray Show Staff 9:00 AM, October 16, 2014


Aired October 16, 2014

Serves Makes 3-4 cups

6 to 8 tomatillos, peeled
1 large onion, peeled and cut into wedges
3 large poblano peppers
6 large cloves garlic, left in skins
All-natural olive oil spray or a drizzle of olive oil
About 1 tablespoon honey or light agave
2 teaspoons ground cumin
Small handful cilantro
Juice of 1 lime
Salt and pepper


Turn broiler on high and place tomatillos, onion, peppers and garlic on a baking sheet. Spray or coat lightly with oil and place on rack in the middle of oven. Char evenly all over.

Cool enough to handle then peel and seed peppers and purée all the ingredients along with honey or agave, cumin, salt, pepper, cilantro and lime juice. Adjust seasonings to taste.