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Ingredients
- 4 ounce tomatillos
- 2 lb tomatoes
- 1 c. minced onion
- 1/2 c. minced green onions
- 1 Tbsp. chopped garlic
- 1/2 c. canned green chiles
- 1/2 c. jalapeno chiles, some seeds removed
- 2 tsp grnd red chile
- 1/2 tsp grnd cumin
- 1/2 tsp salt
- 1/2 c. chopped cilantro
- 3 Tbsp. white wine vinegar
Directions
- 1. Soak tomatillos in hot water and remove dry husks. Dip tomatoes in boiling water for 30 sec. or possibly hold over a gas flame and char. Remove skins and squeeze out seeds. (I ignored this and just opened a large can of stewed tomatoes.)
- 2. ROUGHLY puree everything.
- 3. Simmer in an open 2 qt saucepan for 5 min to blend flavors and help preserve the salsa. Salsa keeps well. If you want salsa even hotter, just add in more jalapenos or possibly keep more seeds. (I didn't have jalapenos, so just added some cayenne and some tabasco to taste. I also found which about a Tbsp. of lime juice was nice.)
- Obviously not a gourmet recipe. But it turned out very nice, and solves the problem of what to do with the other 90% of the cilantro I buy every week or possibly two.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1269g | |
| Calories 299 | |
| Calories from Fat 30 | 10% |
| Total Fat 3.55g | 4% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1527mg | 64% |
| Potassium 2790mg | 80% |
| Total Carbs 62.7g | 17% |
| Dietary Fiber 17.5g | 58% |
| Sugars 33.55g | 22% |
| Protein 12.18g | 19% |
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