Tomatillo Salsa
Yield
3 cupsPrep
10 minCook
25 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
garlic cloves
|
|
| 4 | each |
scallions, spring or green onions
finely |
|
| 1 | pound |
tomatillos
diced into 1/4 inch pieces |
*
|
| 2 | tablespoons |
cilantro
fresh, chopped |
|
| 3 | each |
hot chili peppers
seeded, diced |
*
|
| 2 | teaspoons |
lime juice
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
garlic cloves
|
|
| 4 | each |
scallions, spring or green onions
finely |
|
| 453.6 | g |
tomatillos
diced into 1/4 inch pieces |
*
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
| 3 | each |
hot chili peppers
seeded, diced |
*
|
| 1E+1 | ml |
lime juice
|
|
| 2.5 | ml |
salt
|
|
Directions
Preheat oven to 400℉ (200℃). Loosely wrap garlic cloves in foil and roast for about 25 minutes, until very soft.
Squeeze garlic pulp from the skins into a small bowl and mash to a paste.
In a medium bowl, combine all remaining ingredients. Add garlic pulp and mast to a paste.
In a medium bowl, combine all remaining ingredients. Add garlic pulp and stir to blend.
