Recipe courtesy of Gourmet Magazine

Tomatillo Salsa and Chips

  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 1 cup
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8 tomatillos, husks discarded

2 fresh jalapeno chiles with seeds, chopped

1 small handful fresh coriander leaves, washed well and spun dry

1/4 cup water

1/2 small white onion, chopped fine

1/4 teaspoon coarse salt, or to taste

1 bag tortilla chips


  1. Rinse tomatillos under warm water to remove stickiness and dry them. Quarter tomatillos and in a blender puree with jalapenos, coriander, and water until very smooth. In a bowl, stir together tomatillo mixture, onion, and salt. Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving. Serve with tortilla chips.

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