Mexican Green Honey Salsa (Medium Hot)

1. 1

   In a large no-stick skillet, grill the onion, peppers and garlic for about 5 minutes, turning them until they are evenly grilled (slightly browned). Place into a bowl and set aside.

2. 2

   Grill the tomitillos next, by the same method.

3. 3

   Put all the grilled ingredients into a food processor and chop fine by pulsing. Pour into a mixing bowl.

4. 4

   Add cilantro, honey, chicken broth, salt and pepper. Stir. Refrigerate for an hour or so before serving.

5. 5

   The salsa should be fairly liquidy. You can add additional broth if necessary.

6. 6

   Serve over tacos and burritos.

7. 7

   NOTE: I much prefer to use Tupelo Honey in this recipe which does somewhat improve the flavor.

* Per serving · 4 servings · Values may vary.

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