Tomatillo Salsa
- 8 ounces fresh tomatillos
- 6 ounces fresh California or New Mexico chilies
- 2 fresh jalapeno chilies (2 oz. total)
- 1/2 cup coarsely chopped onion
- 1/2 cup coarsely chopped cilantro
- 2 tablespoons lime juice
- Salt
- Peel, rinse, and quarter tomatillos. Rinse, stem, seed, and coarsely chop California chilies and jalapenos (use rubber gloves for jalapenos). In a food processor, whirl tomatillos, California chilies, jalapenos, onion, and cilantro until finely ground. Scrape into a 2 1/2- to 3-quart pan. Stir over medium-high heat until mixture releases some juice and is boiling, then reduce heat and simmer, stirring occasionally, to blend flavors, about 3 minutes. Let cool, then stir in lime juice and salt to taste.
- Nutrition analysis per tablespoon.
fresh tomatillos, fresh california, fresh jalapeufo chilies, onion, cilantro, lime juice, salt
Taken from www.myrecipes.com/recipe/tomatillo-salsa-5 (may not work)