Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 5 Times
Can be made ahead of time.
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Salsa Verde
Cookbook
The tomatillo, a relative of the Cape gooseberry, resembles a small green tomato. Tomatillos have a slightly lemony herb flavor. This alternative to spicy red salsa is milder and delicious in its own right. Try it with scrambled eggs, or on any grilled chicken or fish. If fresh tomatillos are unavailable, substitute a drained 12-ounce can of tomatillos.
Yield : Makes about 1¾ cups
Ingredients
- 1¾ cups chicken broth
- ¾ pound tomatillos, husked, rinsed, and diced
- 4 scallions, white and light green parts only, thinly sliced
- 2 medium garlic cloves, minced
- 2 jalapeno chiles, finely chopped (see Notes)
- ¼ teaspoon ground cumin
- 2 teaspoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Salt
Directions
1. In a medium saucepan, combine the broth, tomatillos, scallions, garlic, half the chiles, and the cumin and bring to a boil over medium-high heat. Reduce the heat, partially cover, and simmer for about 15 minutes, or until slightly thickened. Let cool.
2. With a hand blender, coarsely puree the mixture, leaving some texture. Or transfer to a regular blender and coarsely puree. Add the remaining chiles, the lime juice, cilantro, and salt. Taste for seasoning.
Notes
When working with chiles, always wear rubber gloves. Wash the cutting surface and knife right afterward.
Advance Preparation
This may be made up to 5 days ahead, covered, and stored in the refrigerator. Remove from the refrigerator 30 minutes before serving.
© 2004 Diane Rossen Worthington
Note from Cookstr's Editors
Nutritional information is based on 7 servings and includes 1/4 teaspoon of added salt.
Nutritional Information
Nutrients per serving
43 kcal
1 % daily value
17 % daily value
0 % daily value
232 mg
15 mg
2 g
3 g
1 g
6 g
2 mg
171 mg
0 g
1 g
4 % daily value
