0.0 – 0 reviews • Tomatillos
| Total: |
15 min |
| Prep: |
15 min |
| Yield: |
1 quart |
| Total: |
15 min |
| Prep: |
15 min |
| Yield: |
1 quart |
Ingredients
- 2 fresh Poblano chiles, roasted over a flame, peeled and diced
- 2 fresh Anaheim chiles, roasted over a flame, peeled and diced
- 1 tablespoon fresh Jalapeno and Serrano chiles, finely chopped
- 1/2 pound fresh tomatillos, cut into quarters
- 1/2 pound roasted tomatillos, cut in halves
- Salt to taste (Mexican sea salt preferred)
- 1/2 cup cold water
- 1/2 cup white onion, chopped
- 1/3 cup cilantro, chopped
Instructions
- Combine all chiles and tomatillos in food processor and pulse to a chunky puree. Add salt and water. Remove to a bowl and stir in onion and cilantro. Add more water if necessary (tomatillos contain a lot of pectin and salsa can gel). Check seasoning.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
32 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
6 g |
| Dietary Fiber |
2 g |
| Sugar |
4 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
247 mg |
| Serving Size |
1 of 8 servings |
| Calories |
32 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
6 g |
| Dietary Fiber |
2 g |
| Sugar |
4 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
247 mg |