Tomatillo Salsa

Yields 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 Facts

0 servings

Serving size

Amount per serving
Calories6.1
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 1.3g1%
Dietary Fiber 0.3g2%
Protein 0.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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
Tomatillo Salsa
IngredientsDirections

Search All of Sunset's Recipes

The Latest