| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Veg10 |
1 |
servings |
INGREDIENTS
| 10 |
|
Tomatillos; (about 1 pound), |
|
|
; papery husks |
|
|
Removed; washed of their |
|
|
; sticky surfaces, |
|
|
And cored |
| 1 |
md |
White onion; coarsely chopped |
| 3 |
|
Jalapeno or serrano chiles; stemmed and |
|
|
Coarsely chopped; (seeded if you want, |
|
|
; milder salsa) |
| 8 |
|
Cilantro Sprigs; chopped |
| 1/2 |
ts |
Kosher salt |
| 8 |
|
Grinds of black pepper |
INSTRUCTIONS
Bring salted water to a boil. Drop in the tomatillos and boil for 1
minute. do not 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 hours.
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.
Per serving: 151 Calories (kcal); 4g Total Fat; (19% calories from
fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 947mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0
Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Meatless Mexican Home Cooking ~ Nancy Zaslavsky
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