Tomatillo Salsa
If you can't find fresh tomatillos, substitute 2 cups of canned tomatillos. You can make this salsa in advance and refrigerate it up to a day before serving. Serve with grilled meats, chicken, vegetables, or chips.
  • 2 pounds fresh tomatillos
  • 3 cloves garlic, peeled
  • 1 large red bell pepper, cut lengthwise into flat panels
  • 1/2 cup cilantro, finely chopped
  • 2 scallions, thinly sliced
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt

1. Preheat broiler. Remove the papery husks covering the tomatillos. Wash tomatillos.

2. In large saucepan, combine tomatillos, garlic, and cold water to cover by 1 inch. Bring to boil and boil 2 minutes. Drain, rinse under cold water; drain again. Cut tomatillos in large pieces, then transfer to food processor along with the garlic. Pulse until tomatillos are finely chopped. Transfer to large bowl.

3. Meanwhile preheat broiler. Place pepper pieces skin-side up on broiler pan and broil 4 inches from heat for 10 minutes or until skin is charred. When cool enough to handle, peel and cut into 1/4-inch dice.

4. Add to tomatillos along with cilantro, scallions, lime juice, cumin, and salt and stir to combine. Refrigerate until ready to use.

Nutritional Information
Per 1/4 cup: 30 calories, 0.8g total fat, 0.1g saturated fat, 0.1g monounsaturated fat, 0.3g polyunsaturated fat, 1.8g dietary fiber, 1g protein, 6g carbohydrate, 0mg cholesterol, 99mg sodium.

Date Published: 09/19/2005 > Printer-friendly Version
Makes 3 cups

Prep Time