Mark Bittman's Tomatillo Salsa
Updated June 11, 2024
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2 cups
- 2cups husked, rinsed and chopped tomatillos (or use 1½ cups tomatillos and ½ cup cored and chopped ripe or green tomatoes)
- 2medium poblano or other mild green fresh chilies, optional, preferably roasted and skinned
- 1teaspoon minced garlic, or to taste
- ¼cup chopped white onion
- Salt and pepper to taste
- Cayenne or minced jalapeo to taste, optional
- 1tablespoon fresh lime juice, or to taste
- ¼cup chopped fresh cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
37 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 243 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
In a bowl, combine tomatillos, poblanos if you are using them, garlic, onion, salt, pepper and cayenne or chili. Let stand at room temperature for up to an hour, or refrigerate for up to ½ day (bring back to room temperature before serving).
- Step 2
Taste and adjust seasoning, then stir in lime juice and half the cilantro; taste and adjust seasoning again, then garnish with remaining cilantro.
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ellen
added chopped avocado, omitted poblano.
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