Fresh Tomatillo Salsa

Ingredients

• 2 or 3 jalapeños, stemmed and halved
• 1 pound (about 9) tomatillos, husks removed, rinsed and quartered
• 1 cup lightly packed fresh cilantro stems and leaves
• 1 clove garlic
• ½ medium onion, roughly chopped
• ½ teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    12 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; 74 milligrams sodium

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

Preparation

1. Taste a bit of a jalapeño to check heat level. If it seems too mild, use 3 peppers.
2. Combine all ingredients plus 2 tablespoons water in a blender. Pulse a few times before blending into a purée. Add a bit more water if needed: the salsa should be pourable. Serve.

• Salsa can be stored in a tightly covered container in refrigerator for up to a week.

10 minutes