Tomatillo Salsa

Makes about 1 3/4 cups


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8 ounces fresh tomatillos
6 ounces fresh California or New Mexico chilies
2 fresh jalapeño chilies (2 oz. total)
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped cilantro
2 tablespoons lime juice


Peel, rinse, and quarter tomatillos. Rinse, stem, seed, and coarsely chop California chilies and jalapeños (use rubber gloves for jalapeños). In a food processor, whirl tomatillos, California chilies, jalapeños, onion, and cilantro until finely ground. Scrape into a 2 1/2- to 3-quart pan. Stir over medium-high heat until mixture releases some juice and is boiling, then reduce heat and simmer, stirring occasionally, to blend flavors, about 3 minutes. Let cool, then stir in lime juice and salt to taste.

Nutrition analysis per tablespoon.

Created date

June 2004

Nutritional Information

Calories 6.1
Caloriesfromfat 15 %
Protein 0.2 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 1.3 g
Fiber 0.3 g
Sodium 0.8 mg
Cholesterol 0.0 mg