Fresh Tomatillo Salsa

With hints of lemon, apple and herbs, tomatillos are perfectly balanced by peppery cilantro aromatic garlic, and spicy jalapeno peppers in this phenomenal salsa. When buying tomatillos, look for firm fruit with dry, tight-fitting husks. Store in a paper bag in the refrigerator for up to a month.

Fresh Tomatillo Salsa
SERVINGS
10
SERVING SIZE
1/4 cup
PREP TIME
15 mins
Ingredients
  • 1   pound fresh tomatillos, husks removed
  • 1   large Spanish onion, cut into large chunks (about 2 cups)
  • 3   cloves garlic
  • 1/2  cup packed coarsely chopped fresh cilantro
  • 1/2  jalapeno*
  •  Juice of half a lime
Related Video
How To Make The Best Salsa

Want to know how to make the best salsa? Throw in some fresh tomatoes and jalapenos to make it thick and chunky. If you like your salsa on the spicy side, feel free to use more jalapenos (and leave in the seeds).

Directions
1. 
Wash tomatillos under cool water until they no longer feel sticky. Cut them into quarters and place in a food processor. Add onion and garlic; process until smooth. Add cilantro, jalapeno, and lime juice and process until the jalapeno is finely chopped.
2. 
Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa has thickened, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving. Makes 10 (1/4-cup) servings.

Tip

  • *

    Hot chile peppers, such as jalapenos, contain oils that can burn skin and eyes. Avoid direct contact as much as possible. Wear plastic gloves. If using bare hands, wash hands well with soap and water.

nutrition information

Per Serving: cal. (kcal) 31, Fat, total (g) 1, carb. (g) 7, fiber (g) 2, sugar (g) 3, pro. (g) 1, vit. A (IU) 292, vit. C (mg) 13, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 16, sodium (mg) 197, Potassium (mg) 196, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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