Tomatillo Salsa

recipe
With this salsa, students learn how to use fresh chiles to achieve different levels of heat. With the jalapeño seeds left in, this salsa is fiery. To tame the heat, remove the seeds.

Yield:

4 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 18
Caloriesfromfat 25 %
Fat 0.5 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 0.6 g
Carbohydrate 3.2 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 85 mg
Calcium 4 mg

Ingredients

12 fresh tomatillos (about 1 1/2 pounds)
1 1/2 cups water
1/2 teaspoon salt
4 seeded and chopped jalapeño peppers
1/2 cup chopped fresh cilantro

Preparation

Discard husks and stems from tomatillos; cut into quarters. Place tomatillos, 1 1/2 cups water, salt, and peppers in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Cool.

Transfer tomatillo mixture to a food processor, and process until smooth. Add cilantro, and pulse 5 times or until blended.

Elisa Bosley,

Cooking Light

September 2006
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