Sweet Salsa Verde

This weekend, upon finding our fridge full of tomatillos, we decided to make a treat and indulge in some chips, salsa and margaritas. These foods are the stuff that weekend nights in summer are made for.

Even though we didn’t have any chips on hand, we decided to give home-made baked corn chips a try. Though tasty enough for the two of us, I’ll save that recipe for a time when it is better perfected. But the sweet salsa verde is worth sharing. Paired simply with chips or with shredded lime chicken with a bit of cheddar on top, this salsa is made for summer.

Sweet Salsa Verde


• 6 tomatillos, sliced in half and roasted*
• 1/2 cup diced yellow onion
• 1 tablespoon fresh cilantro leaves, torn
• juice from half a lime (about 1 tablespoon)
• 1/2 teaspoon sugar
• 2 cloves garlic, pressed
• salt to taste

* To roast tomatillos, line a baking pan with foil. Husk tomatillos, wash well, then cut in half. Place cut-side down on the foil. Broil for 5 -10 minutes until skins slightly blackened.


1. Place all ingredients in a food processor and mix well.
2. Season to taste.
3. Chill


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