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. Grill the tomitillos next, by the same method. 3. Put all the grilled ingredients into a food processor and chop fine by pulsing. Pour into a mixing bowl. 4. Add cilantro, honey, chicken broth, salt and pepper. Stir. Refrigerate for an hour or so before serving. 5. The salsa should be fairly liquidy. You can add additional broth if necessary. 6. Serve over tacos and burritos. 7. NOTE: I much prefer to use Tupelo Honey in this recipe which does somewhat improve the flavor. ---------------------------------------------------------------------------
Nutrition
Ingredients
