Kiwi-Tomatillo Salsa Verde

Remove the husks from your tomatillos and discard husks. Rinse the tomatillos in cold water. Cut them into quarters and place on a greased rimmed baking sheet. Set your oven’s broiler to high and place the pan in the oven. Check every two or three minutes and turn the tomatillos to make sure they aren’t burning. Remove from oven when they have a nice brown color on all sides.

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 the 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.