Notes: Tomatillos, which resemble small green tomatoes covered with a papery husk, are available in many supermarkets and in Latino grocery stores. If fresh ones are not available, use 2 cans (12 oz. each) tomatillos, drained. Find green hulled pumpkin seeds (pepitas) in Latino markets and natural-food stores.

This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

Yield:
Makes about 3 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pull off and discard husks and stems from tomatillos; rinse tomatillos well and coarsely chop. Rinse and stem chilies. Remove seeds from poblanos. For a mild salsa, remove seeds from jalapeños. Coarsely chop all chilies.

    Advertisement
  • In a food processor or blender, combine tomatillos, poblanos, jalapeños, garlic, green onions, cilantro, pumpkin seeds, vinegar, cumin, and oregano; whirl until smooth. Add hot sauce and salt to taste.

  • Nutritional analysis per tablespoon.

Nutrition Facts

7 calories; calories from fat 26%; protein 0.3g; fat 0.2g; saturated fat 0g; carbohydrates 1.1g; fiber 0.2g; sodium 4.8mg; cholesterol 0mg.
Advertisement
Advertisement