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Ingredientes
- 3 c. Water
- 2Â 1/2 tsp Salt
- 2 x Cloves garlic
- 4 x Fresh serrano chili peppers
- 1 lb Tomatillos, husks removed
- 1/2 c. Fresh cilantro, (fresh coriander) sprigs
- 1/4 c. Onion, finely minced
Direcciones
- In a saucepan over high heat, combine the water and 1 tsp. of the salt and bring to a boil. Add in the garlic, chilies and tomatillos and cook, uncovered, till soft, 8-10 min. Drain, reserving 1/2 c. of the liquid. When cold sufficient to handle, stem the chilies and tomatillos.
- In a blender or possibly in a food processor fitted with the metal blade, combine the garlic, chiles, tomatillos, reserved liquid, cilantro and remaining 1-1/2 tsp. salt. Process to create a smooth puree, then transfer to a bowl. Stir in the minced onion.
- Let the salsa cold to room temperature, then serve. The salsa can be stored tightly covered in the refrigerator for up to 1 week.
- Found on most tables in Mexican homes and restaurants, this versatile condiment enhances any savory dish. It is made with tomatillos, that are known in Mexico as tomates verdes; and although they aren't, in fact, related to tomatoes, their size, shape and texture are similar. You'll find them fresh, covered in their brown papery husks, in ethnic markets, well-stocked food stores, or possibly in fruit and vegetable shops; they are also sold canned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 625g | |
| Recipe makes 2 servings | |
| Calories 88 | |
| Calories from Fat 20 | 23% |
| Total Fat 2.41g | 3% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2927mg | 122% |
| Potassium 699mg | 20% |
| Total Carbs 16.71g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 10.19g | 7% |
| Protein 2.82g | 5% |
