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Tomatillo Salsa

Makes: 4 servings
Serving size: 1/2cup Yield: 2 cups
Start to Finish 15 mins
Tomatillo Salsa
  • 3  fresh tomatillos, husked and finely chopped (about 1-1/2 cups)
  • 2  fresh serrano peppers, stemmed, seeded, and finely chopped*
  • 3  green onions, thinly sliced (6 tablespoons)
  • 2  tablespoons  finely chopped onion
  • 1  tablespoon  lemon juice
  • 1  tablespoon  snipped fresh cilantro or parsley
  • 1/4  teaspoon  salt
  • 1  clove garlic, minced

1. Stir together tomatillos, peppers, green onions, onion, lemon juice, cilantro or parsley, salt, and garlic. Makes about 2 cups (four, 1/2-cup servings).

From the Test Kitchen
  • Prepare salsa; cover and chill up to 4 hours.
  • Because chili peppers, such as serrano peppers, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, put plastic bags over your hands or wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and warm water.
Nutrition Facts (Tomatillo Salsa)
  • Servings Per Recipe 4,
  • cal. (kcal) 25,
  • Fat, total (g) 1,
  • carb. (g) 5,
  • fiber (g) 2,
  • pro. (g) 1,
  • vit. A (RE) 21,
  • vit. C (mg) 12,
  • sodium (mg) 149,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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