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Salsa de Tomatillo





Yields
Makes about 1 1/2 cups

Notes: If making up to 1 day ahead, cover and chill.

 3/4 pound tomatillos
 1 fresh jalapeño, güero, or Santa Fe Grande chili (1/2 oz.)
 2 green onions, ends trimmed, thinly sliced
 2 tablespoons chopped fresh cilantro
 2 cloves garlic, peeled, minced or pressed
  Salt and pepper
Step 1
1

Discard husks and rinse tomatillos. In a 1- to 1 1/2-quart pan, combine tomatillos and 2 cups water. Bring to a boil over high heat. Cover and simmer until tomatillos are soft when pressed, 7 to 10 minutes. With a slotted spoon, transfer tomatillos to a blender or food processor; reserve cooking water.

Step 2
2

Rinse, stem, and, if desired for less heat, seed chili. Coarsely chop chili and add to tomatillos along with 2 tablespoons cooking water; whirl until smooth. Pour into a bowl.

Step 3
3

When cool, add onions, cilantro, garlic, and salt and pepper to taste. For thinner salsa, add more of the cooking water.

Step 4
4

Nutritional analysis per tablespoon.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 4.3Calories from Fat 21
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.3mg1%
Total Carbohydrate 0.8g1%

Dietary Fiber 0.0g0%
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.