Salsa Verde - Tomatillo Salsa
Try my salsa verde recipe with roasted tomatillos and serrano chiles made in a molcajete! Great way to use the last of the summer tomatillos. Salsa verde is good with chips, tacos, or use it to make enchiladas verdes.
Ingredients
| Tomatillo | 6 , husks peeled, sticky sap rinsed off (about 12 ounces) | |
| Hot chili | 1 (serrano, jalapeo, manzano or habanero chile) | |
| Minced onion | 1/2 Cup (8 tbs) | |
| Garlic | 2 Clove (10 gm) | |
| Minced cilantro | 1/4 Cup (4 tbs) | |
| Lime juice | 1 Tablespoon (to taste) |
Directions
MAKING:
1.Place tomatillos and pepper on cookie sheet and broil for 5 minutes.
2.Remove stems (and seeds if desired) from pepper.
3.In a blender, combine pepper, tomatillos, onion, garlic, and blend well.
4.Add cilantro and lime juice.
SERVING:
5.Serve and enjoy!
TIP:
Can be refrigerated for about 4 weeks.
Recipe Summary
Nutrition Facts
Serving size
Calories 243Calories from Fat 9
% Daily Value*
Total Fat 1 g1.5%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 2 mg0.08%
Total Carbohydrates 49 g16.3%
Dietary Fiber 2 g8%
Sugars 4 g
Protein 1 g2%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
