Molly O'Neill’s Tomatillo Salsa
Updated June 11, 2024
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Four servings
- 1½pounds tomatillos (Mexican green tomatoes), husked
- 2medium poblano chilies, roasted, seeded, deveined, peeled and chopped
- 1small clove garlic, peeled and minced
- 4scallions, trimmed and minced
- 1cup minced coriander leaves
- 2tablespoons minced marjoram leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
72 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 8 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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- Step 1
Preheat the oven to 375 degrees. Place the whole green tomatillos on a baking sheet. Roast them in the oven until their skins blister, about 20 to 25 minutes. Set aside to cool.
- Step 2
Put the roasted tomatillos in a blender with the remaining ingredients. Puree until smooth. The salsa can be stored in the refrigerator in a closed container for up to 2 days. Serve with corn chips.
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Cooking Notes
amy c
Why would this only last 2 days in the refrigerator?
amy c
Why would this only last 2 days in the refrigerator?
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