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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Salsa Verde
Directions
- 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.
- 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 ,
- 75 mg sodium ,
- 2 g carb.