Fresh Tomatillo Salsa
pound fresh tomatillos, husks removed
large Spanish onion, cut into large chunks (about 2 cups)
cup packed coarsely chopped fresh cilantro
Juice of half a lime
- Wash tomatillos under cool water until they no longer feel sticky. Cut them into quarters and place in a food processor. Add onion and garlic; process until smooth. Add cilantro, jalapeno, and lime juice and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa has thickened, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving. Makes 10 (1/4-cup) servings.
From the Test Kitchen
Hot chile peppers, such as jalapenos, contain oils that can burn skin and eyes. Avoid direct contact as much as possible. Wear plastic gloves. If using bare hands, wash hands well with soap and water.
Nutrition Facts(Fresh Tomatillo Salsa)
- Per serving:
- 31 kcal cal.,
- 1 g fat
- 197 mg sodium,
- 7 g carb.,
- 2 g fiber,
- 3 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet