Tomatillo Salsa
Britta
A great accompaniment for black bean or chicken enchiladas as well as fish tacos.
ingredients
- 2 jalapeno peppers
- 1 pound tomatillos, husks removed
- 2 tablespoons chopped Vidalia or other sweet onion
- 2 garlic cloves
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 tsp. cumin
- 3/4 teaspoon sea salt
directions
- 1
Cut 1/4 inch off stem ends of peppers; discard stem ends. Using the tip of a paring knife, carefully remove and discard membranes and seeds, leaving peppers intact.
- 2
Heat skillet over medium heat. Add peppers and tomatillos. Cook 15 minutes, turning frequently (peppers and tomatillos will become speckled with black marks). Add garlic cloves in the last 5 minutes.
- 3
Transfer contents of skillet to a food processor, and puree until smooth. Add the onion, and pulse 5 times or until blended. Pour pepper mixture into a medium bowl. Stir in cumin, cilantro, lime juice, and salt.
notes
Calories: 22 (29% from fat) Fat: 0.7g Protein: 0.7g Carbohydrate: 4g Fiber: 1.3g Cholesterol: 0.0mg Iron: 0.6mg Sodium: 217mg Calcium: 8mg
Source: Britta
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