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Tomatillo Salsa

Yield Makes about 1 3/4 cups

Ingredients

  • 8 ounces fresh tomatillos
  • 6 ounces fresh California or New Mexico chilies
  • 2 fresh jalapeño chilies (2 oz. total)
  • 1/2 cup coarsely chopped onion
  • 1/2 cup coarsely chopped cilantro
  • 2 tablespoons lime juice
  • Salt

Nutrition Information

  • calories 6.1
  • caloriesfromfat 15 %
  • protein 0.2 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 1.3 g
  • fiber 0.3 g
  • sodium 0.8 mg
  • cholesterol 0.0 mg

How to Make It

  1. Peel, rinse, and quarter tomatillos. Rinse, stem, seed, and coarsely chop California chilies and jalapeños (use rubber gloves for jalapeños). In a food processor, whirl tomatillos, California chilies, jalapeños, onion, and cilantro until finely ground. Scrape into a 2 1/2- to 3-quart pan. Stir over medium-high heat until mixture releases some juice and is boiling, then reduce heat and simmer, stirring occasionally, to blend flavors, about 3 minutes. Let cool, then stir in lime juice and salt to taste.

  2. Nutrition analysis per tablespoon.