Ingredients
- 3 tablespoons vegetable oil
- 2 pounds tomatillos, papery husks removed, cut in half
- 8 to 12 serrano chilies (depending on heat tolerance)
- ½ onion, peeled
- 1 garlic clove
- 6 whole sprigs cilantro, stems included
- Lime juice
- Salt
- Nutritional Information
Nutritional analysis per serving (16 servings)
47 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 4 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 2 cups
Preparation
- In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.
- Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.
- This salsa is good on fish and particularly good with tongue.
10 minutes
Dining and Cooking