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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making up to 1 day ahead, cover and chill. Ingredients:
3/4 pound tomatillos |
1 fresh jalapeño, güero, or santa fe grande chili (1/2 oz.) |
2 green onions, ends trimmed, thinly sliced |
2 tablespoons chopped fresh cilantro |
2 cloves garlic, peeled, minced or pressed |
salt and pepper |
Directions:
1. Discard husks and rinse tomatillos. In a 1- to 1 1/2-quart pan, combine tomatillos and 2 cups water. Bring to a boil over high heat. Cover and simmer until tomatillos are soft when pressed, 7 to 10 minutes. With a slotted spoon, transfer tomatillos to a blender or food processor; reserve cooking water.
2. Rinse, stem, and, if desired for less heat, seed chili. Coarsely chop chili and add to tomatillos along with 2 tablespoons cooking water; whirl until smooth. Pour into a bowl.
3. When cool, add onions, cilantro, garlic, and salt and pepper to taste. For thinner salsa, add more of the cooking water.
4. Nutritional analysis per tablespoon.
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