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Tomatillo Salsa Recipe

Tomatillo Salsa

by James Peyton
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

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. Yields about 1 cup.

To learn more, read the article:
A Trio of Soft Tacos
Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients tomatillos serrano chiles onions more more
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): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 3; Polyunsaturated Fat (g): 0; Sodium (mg): 290; Cholesterol (mg): 0; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 64 , pp. 68
May 1, 2004

user reviews

Rate this Recipe
Star Star Star Star Star by Amy, 3/7/2013I 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.