Kiwi-Tomatillo Salsa Verde
1 1/2 lb. tomatillos
1 kiwi fruit, peeled
1/2 c. white onion, roughly chopped
1/2 c. cilantro leaves
1 Tbsp. fresh lime juice
1/4 tsp. sugar
2 Jalapeño peppers stemmed, seeded and chopped
Salt to taste
Remove the husks from your tomatillos and rinse in cold water. Cut them into quarters and place on a greased baking sheet. Set your oven’s broiler to high and place the pan in the oven. Check every two or three minutes to turn the tomatillos and make sure they aren’t burning. Remove from oven when they have a nice brown color.
Meanwhile, place the peeled kiwi, chopped onion, cilantro leaves, lime juice, sugar, and Jalapeño peppers in a food processor or blender.
Add the roasted tomatillos to the food processor and pulse until all of the ingredients are combined but not entirely pureed. You want some little lumps in there.
Taste and adjust seasoning with salt. Chill in fridge for 30 minutes before using. Try this as a dip with tortilla chips, or use it to top your favorite tacos, enchiladas, or tamales.