Fresh Tomatillo Salsa
68
Ingredients
| 8-16 |
tomatillos
depending on size |
* | |
| 2 | each |
serrano chiles
|
* |
| 2 | each |
jalapeño pepper
|
* |
| 8 | each |
pequin chile
|
* |
| 4 | each |
garlic cloves
peeled and minced |
|
| 1 | small |
onions
or half a medium onion. |
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
cilantro
|
Directions
Roast above ingredients in an oil-free cast iron pan, turning occasionally.
Leave husks on tomatillos while roasting.
The husks will be nicely blackened, the skins translucent, and the fruits soft when they're done.
The goal of roasting is to blacken the skin while doing the least tomatillo-exploding that you can.
Put roasted vegetables in food processor with: slat and cilantro and process briefly.
Transfer to a pot, and cook the mixture for 5 minutes to mellow the flavors.
Note: All measures flexible. If available, use green serranos and jalapenos and red piquins.
Nutrition Facts
Serving Size 28g (1.0 oz)Amount per Serving
Calories 200% of calories from fat
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 297mg
12%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
2%
Sugars g
Protein
2g
Vitamin A 0%
•
Vitamin C 7%
Calcium 2%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
