Tomatillo Salsa

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 Information

  • Nutritional analysis per serving (4 servings)

    67 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 11 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
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.

30 minutes