 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: Tomatillos, which resemble small green tomatoes covered with a papery husk, are available in many supermarkets and in Latino grocery stores. If fresh ones are not available, use 2 cans (12 oz. each) tomatillos, drained. Find green hulled pumpkin seeds (pepitas) in Latino markets and natural-food stores. Ingredients:
8 ounces fresh tomatillos (see notes) |
3 fresh poblano chilies (sometimes mislabeled pasilla) or anaheim chilies (9 oz. total) |
2 fresh jalapeño chilies (2 oz. total) |
1 clove garlic, peeled |
1/2 cup sliced green onions |
1/2 cup coarsely chopped fresh cilantro |
1/2 cup shelled roasted, salted pumpkin seeds (see notes) |
1/3 cup rice vinegar |
1/4 teaspoon ground cumin |
1/4 teaspoon dried oregano |
1/4 to 1/2 teaspoon green or red hot sauce |
salt |
Directions:
1. Pull off and discard husks and stems from tomatillos; rinse tomatillos well and coarsely chop. Rinse and stem chilies. Remove seeds from poblanos. For a mild salsa, remove seeds from jalapeños. Coarsely chop all chilies.
2. In a food processor or blender, combine tomatillos, poblanos, jalapeños, garlic, green onions, cilantro, pumpkin seeds, vinegar, cumin, and oregano; whirl until smooth. Add hot sauce and salt to taste.
3. Nutritional analysis per tablespoon.
|
|