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.

Elisa Bosley
Recipe by Cooking Light September 2006

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Yield:
4 cups (serving size: 1/4 cup)
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Ingredients

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Directions

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  • 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.

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

Nutrition Facts

18 calories; calories from fat 25%; fat 0.5g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 0.6g; carbohydrates 3.2g; fiber 1.1g; iron 0.4mg; sodium 85mg; calcium 4mg.
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