Tomatillos are similar to tomatoes, but they remain green when ripe, which gives this salsa its color. Choose tomatillos with a fresh green husk and avoid those where the husk is brown or wrinkled.Nutritional Information
1/4 cup = 13 calories; 0g protein; 3g carbohydrates; 0g fat; 0mg cholesterol; 233mg sodium; 1g fiber
Ingredients
- 1 pound tomatillos, husked
- 1/2 cup finely chopped yellow onion
- 1 teaspoon minced garlic
- 1 or 2 serrano chili peppers, minced (include the seeds is you like extra spicy salsa)
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon cumin
- 1 1/2 teaspoon salt, or to taste
- 2 cups water
Instructions
- Place the tomatillos, onion, garlic and serrano peppers into a saucepan. Season with cilantro, oregano, cumin and salt.
- Add the water and bring to a boil over high heat. Then, reduce the heat to medium-low. Simmer for 10 to 15 minutes, or until the tomatillos are soft.
- Puree the tomatillo mixture in a blender or food processor until smooth. If the salsa is too watery, put it back in the pot and cook over medium heat until the salsa is the desired consistency.
