Directions:
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.13 Kcal (264 kJ) | ||
| Calories from fat | 10.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 2% | |
|---|---|---|---|
| Sodium | 9.52mg | 0% | |
| Potassium | 438.61mg | 9% | |
| Total Carbs | 11.15g | 4% | |
| Sugars | 7.35g | 29% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 3.08g | 6% | |
| Vitamin C | 18.9mg | 31% | |
| Iron | 1.3mg | 7% | |
| Calcium | 15.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 29.91 Kcal (125 kJ) | ||
| Calories from fat | 4.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.55g | 2% | |
|---|---|---|---|
| Sodium | 4.51mg | 0% | |
| Potassium | 207.8mg | 9% | |
| Total Carbs | 5.28g | 4% | |
| Sugars | 3.48g | 29% | |
| Dietary Fiber | 1.24g | 10% | |
| Protein | 1.46g | 6% | |
| Vitamin C | 8.9mg | 31% | |
| Iron | 0.6mg | 7% | |
| Calcium | 7.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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