Fresh Tomatillo Salsa
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 or 3jalapeños, stemmed and halved
- 1pound (about 9) tomatillos, husks removed, rinsed and quartered
- 1cup lightly packed fresh cilantro stems and leaves
- 1clove garlic
- ½medium onion, roughly chopped
- ½teaspoon salt
Nutritional analysis per serving (4 servings)
46 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 295 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Taste a bit of a jalapeño to check heat level. If it seems too mild, use 3 peppers.
- Step 2
Combine all ingredients plus 2 tablespoons water in a blender. Pulse a few times before blending into a purée. Add a bit more water if needed: the salsa should be pourable. Serve.
- Salsa can be stored in a tightly covered container in refrigerator for up to a week.
Private Notes
Comments
A splash of unseasoned rice vinegar adds extra moisture and tartness, which complemented the tomotillos well. This was a fresh and fast salsa to top "street tacos" on little corn tortillas. Liked it!
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