Chop Sauce

James Carrier

Notes: You can make this salsa-salad up to 2 hours ahead; cover and chill.

Yield: Makes about 5 cups; 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 12
  • Calories from fat: 15%
  • Protein: 0.3g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 2.4g
  • Fiber: 0.6g
  • Sodium: 2.2mg
  • Cholesterol: 0.0mg


  • 12 ounces fresh tomatillos
  • 12 ounces firm-ripe tomatoes
  • 3/4 cup chopped onion
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons lime juice
  • 2 teaspoons minced garlic
  • 1 1/2 to 2 tablespoons chopped fresh jalapeño chilies (remove seeds, if desired, for less heat)
  • Salt


  1. Remove and discard husks from tomatillos; rinse tomatillos. Rinse and core tomatoes. Chop tomatillos and tomatoes and put in a bowl. Add onion, cilantro, lime juice, garlic, chilies, and salt to taste.
  2. Nutritional analysis per 1/4 cup.
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