Tomatillo Salsa
- Level: Easy
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 97
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 646
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
1 pound fresh tomatillos
1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
3 cloves garlic
1/2 packed cup coarsely chopped cilantro leaves
1/2 jalapeno (seeds and all if you like heat)
1/2 lime, juiced
Kosher or fine sea salt
Directions
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
- 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 looks relish-y, 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.