Sauces and Dressings
Tomatillo Salsa Verde
Makes 1½ cups
Tomatillo Salsa Verde
Makes 1½ cups
This acetic green Mexican salsa is perfect thrown into enchiladas or migas,
or simply used as a topping for tacos, nachos, and just about anything.
Nutritional information per serving (2 tablespoons):Calories 18 (53% from fat)
carb. 2g
pro. 0g
fat 1g
sat. fat 0g
chol. 0mg
sod. 36mg
calc. 6mg
fiber 1g
carb. 2g
pro. 0g
fat 1g
sat. fat 0g
chol. 0mg
sod. 36mg
calc. 6mg
fiber 1g
Ingrédients
- 1pound tomatillos, husks removed and rinsed
- ½small jalapeño pepper (rib and seeds removed, if desired)
- 1garlic clove, peeled
- ½small onion, peeled and cut into 1-inch pieces
- ½teaspoon kosher salt
- ½cup packed cilantro leaves
- 1tablespoon grapeseed oil or another neutral oil
Preparation
- 1. Place the tomatillos, ½ jalapeño, and garlic clove in a saucepan and cover with cold
- water. Bring to a boil and reduce to simmer on medium-high heat for 10 minutes,
- until tomatillos have turned olive green and are soft. Reserve 2 to 3 tablespoons
- of the cooking liquid and drain.
- 2. Transfer cooked tomatillos, jalapeño, garlic, and reserved cooking liquid to the work
- bowl. Pulse on Chop to roughly chop, about 8 to 10 pulses. Scrape down the bowl.
- Add the onion, salt, and cilantro and run on Chop continuously until smooth.
- 3. Put the grapeseed oil in a small saucepan set over medium heat. When the oil
- is hot, carefully pour in the salsa and let simmer for 5 to 7 minutes, until slightly
- thickened. Remove from heat. Taste and adjust salt, if needed.
- 4. Let cool to room temperature and serve as desired. (Salsa will keep in the
- refrigerator up to 1 week.)