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Mexican, Tex-Mex
Fresh Tomatillo Salsa

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

In northern climes, tomatillos—the green tomato-shape fruits with the brown papery husks—are easier to find than they used to be. They are nicely astringent. Serve tomatillo salsa along with a more conventional red tomato salsa.

Yield: Makes 1½ cups

Ingredients

  • 2 medium cloves garlic, smashed and peeled
  • 1 small jalapeño pepper, seeded and deribbed
  • ½ pound tomatillos, husks removed, rinsed well, cored and coarsely chopped
  • 2 scallions, trimmed and cut into 2-inch lengths
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste

Directions

Place the garlic and jalapeño in a food processor and chop very fine. Add the tomatillos and scallions and process until finely chopped but not puréed.

Transfer the mixture to a bowl and stir in 1/3 cup water and the remaining ingredients.

Allow to stand for about 30 minutes, then adjust the seasoning and serve.

Notes

Finely chopped green bell pepper will improve the color of this dish. Multiply as needed.


© 2005 Barbara Kafka

Note from Cookstr's Editors

Nutritional information is based on 6 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

16kcal (1%)
282mg (12%)
3g
1g
0g (1%)
0g
0g (0%)
0g
0g
0mg (0%)
2g
1g
9mg
128mg
7mcg RAE (0%)
8mg (13%)
9mg (1%)
0mg (2%)
 

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