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Ingredients
2 or 3 jalapeños, stemmed and halved
1 pound (about 9) tomatillos, husks removed, rinsed and quartered
1 cup lightly packed fresh cilantro stems and leaves
1 clove garlic
½ medium onion, roughly chopped
½ teaspoon salt
Nutritional analysis per serving
9 grams carbs; 46 calories; 1 gram fat; 3 grams fiber; 295 milligrams sodium; 1 gram protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Taste a bit of a jalapeño to check heat level. If it seems too mild, use 3 peppers.
- Step 2
Combine all ingredients plus 2 tablespoons water in a blender. Pulse a few times before blending into a purée. Add a bit more water if needed: the salsa should be pourable. Serve.
Salsa can be stored in a tightly covered container in refrigerator for up to a week.
Private Notes
Comments
A splash of unseasoned rice vinegar adds extra moisture and tartness, which complemented the tomotillos well. This was a fresh and fast salsa to top "street tacos" on little corn tortillas. Liked it!