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Fresh Tomatillo Salsa

 
3f7d5a5d4e136ff8a63a 550
61

Yield

servings

Prep

5

min

Cook

20

min

Ready

25

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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.

 

* not incl. in nutrient facts

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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?

 

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