Tomatillo Salsa
1/2 pound tomatillos
2 Tbsp finely chopped red onion
1 fresh serrano chili, stemmed and minced
1 Tbsp lime juice
1/2 cup chopped fresh cilantro
Salt and pepper
1. In a 2- to 3-quart pan over high heat, bring 4 cups water to a boil. Husk and rinse tomatillos, then
add to boiling water. Cook until barely soft when pressed, about 5 minutes.
2. Drain tomatillos and immerse in ice water. When cool, in about 3 minutes, purée in a blender or
food processor. Pour purée into a bowl.
3. Add red onion, chili, lime juice, and cilantro and mix. Season to taste with salt and pepper.
Yields: 1 1/2 cups
Per tablespoon: 2.8 cal., 0% (0 cal.) from fat; 0.1 g protein; 0 g fat; 0.5 g carbo (0 g fiber); 0.3 mg
sodium; 0 mg chol.
Recipe from Sunset Magazine
Submitted by sooz
International Dishes
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