Salsa de Tomatillo

Notes: If making up to 1 day ahead, cover and chill.

Yield: Makes about 1 1/2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 4.3
  • Calories from fat: 21%
  • Protein: 0.2g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 0.8g
  • Fiber: 0.0g
  • Sodium: 0.3mg
  • Cholesterol: 0.0mg

Ingredients

  • 3/4 pound tomatillos
  • 1 fresh jalapeño, güero, or Santa Fe Grande chili (1/2 oz.)
  • 2 green onions, ends trimmed, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 2 cloves garlic, peeled, minced or pressed
  • Salt and pepper

Preparation

  1. 1. Discard husks and rinse tomatillos. In a 1- to 1 1/2-quart pan, combine tomatillos and 2 cups water. Bring to a boil over high heat. Cover and simmer until tomatillos are soft when pressed, 7 to 10 minutes. With a slotted spoon, transfer tomatillos to a blender or food processor; reserve cooking water.
  2. 2. Rinse, stem, and, if desired for less heat, seed chili. Coarsely chop chili and add to tomatillos along with 2 tablespoons cooking water; whirl until smooth. Pour into a bowl.
  3. 3. When cool, add onions, cilantro, garlic, and salt and pepper to taste. For thinner salsa, add more of the cooking water.
  4. Nutritional analysis per tablespoon.
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