Fresh Tomatillo Salsa

Recipe from Lourdes Castro

Adapted by Kim Severson

Total Time
10 minutes
Rating
4(7)
Notes
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Ingredients

Yield:About 2 cups
  • 2 or 3jalapeños, stemmed and halved
  • 1pound (about 9) tomatillos, husks removed, rinsed and quartered
  • 1cup lightly packed fresh cilantro stems and leaves
  • 1clove garlic
  • ½medium onion, roughly chopped
  • ½teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

46 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 295 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Taste a bit of a jalapeño to check heat level. If it seems too mild, use 3 peppers.

  2. Step 2

    Combine all ingredients plus 2 tablespoons water in a blender. Pulse a few times before blending into a purée. Add a bit more water if needed: the salsa should be pourable. Serve.

Tip
  • Salsa can be stored in a tightly covered container in refrigerator for up to a week.

Ratings

4 out of 5
7 user ratings
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Cooking Notes

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Stacy In DC

A splash of unseasoned rice vinegar adds extra moisture and tartness, which complemented the tomotillos well. This was a fresh and fast salsa to top "street tacos" on little corn tortillas. Liked it!

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Credits

Adapted from “Simply Mexican,” by Lourdes Castro (Ten Speed Press, 2009)

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