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 Cooking Light

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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

  1. 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.
  2. Transfer tomatillo mixture to a food processor, and process until smooth. Add cilantro, and pulse 5 times or until blended.
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