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Cooked Tomatillo Salsa

Yield: 1-3/4 cups


  • 1 lb. tomatillos, about 15 small or 5 large, husked and washed
  • 2 jalapeños or 1 serrano, stemmed
  • 2 medium cloves garlic, crushed and peeled
  • 1 tsp. ground cumin
  • 1/4 packed cup chopped fresh cilantro
  • 1 Tbs. vegetable oil
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 20
  • Fat Calories (kcal): 10
  • Fat (g): 1.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 120
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 0


  • Put the tomatillos and jalapeños in a 3-quart saucepan, and add enough cold water to cover. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, turning occasionally to cook evenly, until the tomatillos are khaki green all over and soft but not falling apart, 7 to 10 minutes.
  • Using a slotted spoon, remove the tomatillos and chiles from the pan, and transfer to a blender. Add the garlic, cumin, and cilantro and blend until semismooth.
  • Heat the oil in a saucepan over medium heat until shimmering, and then carefully pour the salsa down the side of the pan. Bring to a simmer, and cook until lightly thickened, 3 to 5 minutes. Remove the pan from the heat, and season to taste with salt.


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