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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is the best green salsa ever; it's bright and sweet with just the right hint of spice.Donna Kelly, Provo, Utah Ingredients:
1 large sweet onion, cut into wedges |
2 poblano peppers, cut into 1-inch pieces |
2 medium zucchini, cut into 1-inch pieces |
4 tomatillos, husks removed and quartered |
3 jalapeno peppers, halved and seeded |
2 tablespoons canola oil |
2 tablespoons lime juice |
1 tablespoon louisiana-style hot sauce |
1-1/2 teaspoons grated lime peel |
1/4 teaspoon salt |
2 teaspoons honey, optional |
Directions:
1. In a large bowl, combine the first six ingredients. Transfer to a grill wok or basket. Grill vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally.
2. Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime peel, salt and honey, if desired. Yield: 3 cups.
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