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Ingredients
5 tomatoes
5 tomatillos, husks removed
2 or 3 jalapenos
½ small onion
1 clove garlic
½ cup fresh cilantro, chopped
2 scallions, finely chopped
½ teaspoon sugar
2 teaspoons lime juice, or to taste
Salt to taste
Nutritional analysis per serving
9 grams carbs; 43 calories; 1 gram fat; 3 grams fiber; 421 milligrams sodium; 2 grams protein; 6 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
Fill a kettle half full of water and bring to a boil. Add the tomatoes, tomatillos and jalapenos and boil 10 minutes. Drain the vegetables, reserving 1 cup of the cooking water. Peel the skin off the tomatoes and trim jalapeno stems.
- Step 2
Transfer the tomatoes, tomatillos and jalapenos to a blender or food processor and add the onion and garlic. Pulse until the vegetables are coarsely chopped. Pulse in ¼ cup cilantro. Add some of the reserved water if the mixture is too thick.
- Step 3
Transfer the salsa to a bowl and stir in the remaining cilantro, scallions, sugar and lime juice and season to taste with salt.
Private Notes