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Tomatillo Salsa

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Yields about 1 cup.

  • To learn more, read:
    A Trio of Soft Tacos
  • by from Fine Cooking
    Issue 64

This salsa is best served within an hour. Serve it as an accompaniment to Grilled Chicken Tacos Alambres, Chile-Rubbed Steak Tacos, or Beer-Battered Fish Tacos.

  • 1/2 lb. tomatillos, husks removed
  • 1 large or 1-1/2 small serrano chiles, cored, seeded, and coarsely chopped
  • 2 Tbs. coarsely chopped white onion
  • 2 Tbs. chopped fresh cilantro
  • 3/4 tsp. kosher salt
  • 1/4 tsp. finely chopped garlic

Cut the tomatillos into quarters. Put them in a blender, along with the chiles, onion, cilantro, salt, and garlic. Pulse, scraping the sides of the blender with a rubber spatula after a few seconds, until the ingredients are very finely chopped and combined (the salsa should be somewhat smooth, but still have some texture), 30 to 60 seconds.

nutrition information (per serving):
Size : per 2-1/2 Tbs.; Calories (kcal): 15; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 0; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 290; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Scott Phillips

I have made this several times and love it. It's perfect with the chicken alambres tacos, but also just to eat with chips. Tart, tangy, delicious.

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