Ingredients (6)
- 1 pound tomatillos, skins removed and cut into small dice
- 1 medium yellow onion, small dice
- 2 medium jalapeños, seeds removed and coarsely chopped
- 1/3 cup minced fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 2 teaspoons kosher salt
- Calories20
- Fat0.49g
- Saturated fat0.07g
- Trans fat
- Carbs4.13g
- Fiber1.12g
- Sugar2.35g
- Protein0.59g
- Cholesterol
- Sodium146.49mg
- Nutritional Analysis per serving (10 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
This salsa has a fresh flavor that really highlights the tomatillos. It’s delicious on chips but also gives great crunch and freshness to baked dishes, such as our Chiles Rellenos Strata.
Game plan: The salsa will last in the refrigerator, covered, for up to 5 days.
This recipe was featured as part of our Nacho Recipes photo gallery.
Instructions
Recommended from Chowhound
Food and Cooking
19 Great Thanksgiving Desserts That Aren't Pie
by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...
Guides
How to Bake Three Amazing Pies in One Morning
by Jordana Cohen | Thanksgiving is prime time for pies, but it's hard to choose—and not just between pumpkin and pecan...
Entertaining
The Ultimate Guide to Thanksgiving
by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...