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Salsa Verde

Although tomatillos look much like small green tomatoes with husks, botanically they're unrelated. In Mexico, this salsa is blended on a molcajete, a three-legged basalt version of the mortar, with a tejolote (pestle). Our quick version is chopped.

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  • Serving Size: 1/4 cup
  • Yields: about 2 cups
  • Prep: 25 mins
  • Chill: 4 hrs

Salsa Verde

Directions

  1. Finely chop tomatillos. In a small bowl stir together chopped tomatillos, cilantro, red onion, chile pepper, salt, and sugar. Cover and chill for 4 hours to 3 days before serving, stirring occasionally.
  2. Serve as a dip for chips or as a condiment for tacos, tostadas, or grilled meats or fish.

Nutrition Facts (Salsa Verde)

  • Per serving:
  • 13 kcal cal.,
  • 75 mg sodium,
  • 2 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet

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