Orange-Tomatillo Salsa
Active Time
N/A
Total Time
N/A
Yield
Serves : Makes about 1 1/2 cups
Food & Wine
January 1996

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Ingredients

  • 3 medium tomatillos—husked, rinsed, cored and coarsely chopped
  • 1 large navel orange, peeled and coarsely chopped
  • 1 small red onion, halved and thinly sliced
  • 1 small jalapeño chile, seeded and minced
  • 3 tablespoons fresh lime juice
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 teaspon honey
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper

How to Make It

Step

In a medium bowl, combine all of the ingredients except the salt and pepper. Let stand at room temperature for up to 1 hour. Season with salt and pepper before serving.

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