Bricklayer's Salsa
Yield
1 batchPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
peeled, quartered |
|
| 2 | small |
garlic cloves
peeled |
*
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | cup |
cilantro
minced |
|
| 1 ½ | cups |
tomatillos
husked, roasted |
|
| 1 | pinch |
sugar
|
*
|
| 8 | sprigs |
cilantro
|
|
| ¾ | cup |
white onion
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
peeled, quartered |
|
| 2 | small |
garlic cloves
peeled |
*
|
| 7.5 | ml |
salt
|
|
| 237 | ml |
cilantro
minced |
|
| 355 | ml |
tomatillos
husked, roasted |
|
| 1 | pinch |
sugar
|
*
|
| 8 | sprigs |
cilantro
|
|
| 177 | ml |
white onion
chopped |
|
Directions
Add onion, garlic and salt to a mortar or food processor.
If using a mortar, grind well.
If using a processor, pulse once very quickly.
It is very important not to overporcess or the texture of the salsa will suffer.
Add minced cilantro and pulse again, very quickly.
Add chilies, tomatillos and water and pulse again.
Season to taste. Garnish with chopped cilantro and onion.
To prepare without a mortar or processor, mince all ingredients extremely finely and combine.
