| Level: | Easy |
| Yield: | 1 1/2 cups |
Ingredients
- 1/2 pound tomatillos, husked, washed and cut into quarters
- 1 to 2 large jalapeno chiles, stemmed, seeded and roughly chopped
- 1/4 cup cold water
- 1/2 small onion, cut in half
- 1 bunch cilantro, stems and leaves
- 1 teaspoon coarse salt
Instructions
- Place the tomatillos, jalapenos and water in a blender or a food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 34 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 300 mg |
Reviews
I had this salsa at their restaurant Border Grill. It is so delicious. It is a RAW salsa, it is not supposed to be cooked. Our waiter told us that it included garlic (which we believed we tasted also so I added a clove of garlic and it was just like the restaurant–delicious. I made my own chips and had this with Sangria Margaritas. It is a fresh salsa and should be tried as the recipe states.
I think they left out a step. This is basically the same as a recipe I have made for years but you have to cook the pureed items in a saucepan before you add teh seasonings and cilantro.
In recipes for tomatillo salsa, the tomatillos are always cooked in some shape or form. When jalapenos are used they are added to boiled tomatillos with garlic,onion, salt, and finely chopped cilantro leaves.
There are better recipies out there for tamatillo salsa. This one is average.