Tomatillo Salsa
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
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Nutritional Information
Amount per serving
- Calories: 18
- Calories from fat: 25%
- Fat: 0.5g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.2g
- Protein: 0.6g
- Carbohydrate: 3.2g
- Fiber: 1.1g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 85mg
- Calcium: 4mg
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.
Tomatillo Salsa Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, 5 Ingredients or Less
- CUISINE: Mexican
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Food Processor
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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