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Add a photoThis fresh, somewhat hot salsa is great as a dip for chips, and for eggs and tortilla dishes.
Ingredientes
- 5 medium tomatillos, quartered
- 1 large, ripe tomato, quartered
- 2- 4 jalapenos, roasted, stemmed, seeded, chopped
- 1/2 large or 1 medium onion, chopped
- 2 cloves chopped garlic
- 1 tbs. corn or olive oil
- 2 tbs. white wine vinegar
- 3-4 tbs. chipotle chile adobo sauce or 1- 7 oz. can chipotle salsa (San Marcos or La Costena)
- 1 tbs. dry Mexican oregano
- 1 1/2 tsp. salt
- 1 tsp. ground pepper
- 1 tbs. cilantro leaves
Direcciones
- Peel husks from tomatillos, wash and core them. Quarter.
- Core the tomato. Quarter.
- Roast, stem, seed, chop jalapenos.
- In a large sauce pan, saute the onion and garlic in oil until soft.
- Add all other indredients to pot.
- Cover and cook on medium low heat 5 minutes.
- Stir and mash the tomatillos and tomato.
- Cover, cook for 10-15 minutes on medium low heat, until everything is very soft.
- Let cool.
- Pulse in blender until desired consistency.
- To thin, add chicken broth or water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 41 | |
| Calories from Fat 6 | 15% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 877mg | 37% |
| Potassium 297mg | 8% |
| Total Carbs 8.16g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.21g | 3% |
| Protein 1.37g | 2% |
