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Ingredients
1 ½ pounds tomatillos (Mexican green tomatoes), husked
2 medium poblano chilies, roasted, seeded, deveined, peeled and chopped
1 small clove garlic, peeled and minced
4 scallions, trimmed and minced
1 cup minced coriander leaves
2 tablespoons minced marjoram leaves
Nutritional analysis per serving (4 servings)
14 grams carbs; 72 calories; 1 gram polyunsaturated fat; 2 grams fat; 4 grams fiber; 8 milligrams sodium; 3 grams protein; 8 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
Preheat the oven to 375 degrees. Place the whole green tomatillos on a baking sheet. Roast them in the oven until their skins blister, about 20 to 25 minutes. Set aside to cool.
- Step 2
Put the roasted tomatillos in a blender with the remaining ingredients. Puree until smooth. The salsa can be stored in the refrigerator in a closed container for up to 2 days. Serve with corn chips.
Private Notes
Comments
Why would this only last 2 days in the refrigerator?
Why would this only last 2 days in the refrigerator?