Tomatillo Salsa

Name: Tomatillo Salsa
Ingredients: 8 ounces fresh tomatillos; 6 ounces fresh California or New Mexico chilies; 2 fresh jalapeno chilies (2 oz. total); 1/2 cup coarsely chopped onion; 1/2 cup coarsely chopped cilantro; 2 tablespoons lime juice; Salt

7 ingredients

2 steps

Ingredients

8 ounces fresh tomatillos
6 ounces fresh California or New Mexico chilies
2 fresh jalapeno chilies (2 oz. total)
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped cilantro
2 tablespoons lime juice
Salt

Directions

1

Peel, rinse, and quarter tomatillos. Rinse, stem, seed, and coarsely chop California chilies and jalapenos (use rubber gloves for jalapenos). In a food processor, whirl tomatillos, California chilies, jalapenos, onion, and cilantro until finely ground. Scrape into a 2 1/2- to 3-quart pan. Stir over medium-high heat until mixture releases some juice and is boiling, then reduce heat and simmer, stirring occasionally, to blend flavors, about 3 minutes. Let cool, then stir in lime juice and salt to taste.
2

Nutrition analysis per tablespoon.

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