Salsa

Ingredients

• 5 tomatoes
• 5 tomatillos, husks removed
• 2 or 3 jalapenos
• ½ small onion
• 1 clove garlic
• ½ cup fresh cilantro, chopped
• 2 scallions, finely chopped
• ½ teaspoon sugar
• 2 teaspoons lime juice, or to taste
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    10 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 2 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 1/2 cups

Preparation

1. Fill a kettle half full of water and bring to a boil. Add the tomatoes, tomatillos and jalapenos and boil 10 minutes. Drain the vegetables, reserving 1 cup of the cooking water. Peel the skin off the tomatoes and trim jalapeno stems.
2. Transfer the tomatoes, tomatillos and jalapenos to a blender or food processor and add the onion and garlic. Pulse until the vegetables are coarsely chopped. Pulse in 1/4 cup cilantro. Add some of the reserved water if the mixture is too thick.
3. Transfer the salsa to a bowl and stir in the remaining cilantro, scallions, sugar and lime juice and season to taste with salt.

20 minutes