Tomatillo Salsa
How to Make It
Step 1
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.
Step 2
2
Nutrition analysis per tablespoon.
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
Directions
Step 1
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.
Step 2
2
Nutrition analysis per tablespoon.
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