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Fresh Tomatillo Salsa

Ingredients (5)

  • 1 pound tomatillos, papery skins removed
  • 3 serrano chiles, stems removed and coarsely chopped
  • 2 medium garlic cloves, coarsely chopped
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 teaspoon kosher salt
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Nutritional Information
  • Calories41
  • Fat1.21g
  • Saturated fat0.16g
  • Trans fat
  • Carbs7.69g
  • Fiber2.52g
  • Sugar4.78g
  • Protein1.36g
  • Cholesterol
  • Sodium289.29mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Fresh Tomatillo Salsa

This fresh tomatillo salsa recipe has a pleasant kick of heat. Try spooning it on Tequila Shrimp and Asadero Quesadillas, Carne Asada, or Chilaquiles—washed down with a big Tequila Sunrise.

Game plan: If you prefer a more mild salsa recipe, seed and devein the chiles first.

This salsa recipe was featured as part of our Tamales for the Holidays project.

Instructions

  1. 1Place tomatillos in a medium saucepan, cover with cold water, and bring to a simmer over medium heat. Cook until tomatillos just give way when pierced with a knife but aren’t falling apart, about 10 minutes. Drain well.
  2. 2Place tomatillos and remaining ingredients in a blender and blend until almost smooth (do not overblend or the salsa will be thin and watery). You may need to stop the blender and smash down the tomatillos with a rubber spatula to get the blades moving.
  3. 3Place the salsa in a container with a tightfitting lid and chill in the refrigerator for at least 1 hour before serving. The salsa will keep in the refrigerator for up to 3 days.
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