Green Salsa
Yield
2 cupsPrep
10 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
tomatillos
husks removed |
|
| 1 | each |
serrano chiles
|
*
|
| ½ | each |
onions
finely diced |
|
| 2 | tablespoons |
cilantro
chopped |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt
as desired |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
tomatillos
husks removed |
|
| 1 | each |
serrano chiles
|
*
|
| 0.5 | each |
onions
finely diced |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt
as desired |
*
|
Directions
Bring a pot of salted water to a boil on the stove.
Add the tomatillos and chili peppers, cover and cook 2 minutes.
Drain the tomatillos and chiles, place in a food processor and puree.
Strain into a bowl and discard skins.
Add onion, cilantro, lemon juice, oil and salt.
Chill before serving.
