Tomatillo Salsa

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From: EatingWell Magazine July/August 1997

Grilling the tomatillos in this salsa adds a lovely smoky flavor and aroma.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 12 ounces fresh tomatillos (about 8), husked, rinsed and dried
  • 2 small serrano chiles or jalapeño peppers, seeded and coarsely chopped
  • 2 cloves garlic,peeled
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • Pinch of sugar
  • Salt to taste

Preparation

  • Active

  • Ready In

  1. Preheat grill or broiler.
  2. Grill or broil tomatillos, turning occasionally, until softened and blackened in spots, 6 to 8 minutes. Core and halve the tomatillos.
  3. Combine the tomatillos, serranos (or jalapenos) and garlic in a food processor or blender; process until smooth. Transfer to a small bowl. Stir in cilantro and lime juice. Season with sugar and salt.
  • Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 5 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 1 g sugars; 30 IU vitamin A; 2 mg vitamin C; 2 mg calcium; 0 mg iron; 25 mg sodium; 42 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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