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Ingredients
- 10 x tomatillos, (about 1 lb.), papery husks removed, washed of their sticky surfaces, and cored
- 1 med white onion, coarsely minced
- 3 x jalapeno or possibly serrano chiles, stemmed and coarsely minced, (seeded if you want, milder salsa)
- 8 x Cilantro Sprigs, minced
- 1/2 tsp kosher salt
- 8 x grinds of black pepper
Directions
- Bring salted water to a boil. Drop in the tomatillos and boil for 1 minute. don't overcook. Drain and chop.
- Place the tomatillos, onion, chiles, cilantro, salt, and pepper in a blender container. Blend to a coarse puree. Taste for seasoning and serve at room temperature within 3 hrs.
- Varation: Creamy Tomatillo and Avocado Table Salsa Peel and pit 1 ripe Hass avocado and scoop the flesh into the blender with the room-temperature tomatillo salsa. Blend a few seconds, keeping some texture.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 495g | |
| Calories 163 | |
| Calories from Fat 33 | 20% |
| Total Fat 3.89g | 5% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1177mg | 49% |
| Potassium 1218mg | 35% |
| Total Carbs 31.94g | 9% |
| Dietary Fiber 9.6g | 32% |
| Sugars 19.03g | 13% |
| Protein 5.2g | 8% |
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