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Green Salsa

Source: Casual Cuisines of the World - Cantina
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes about 2 cups. (Serves 16)
Bottled green salsa can’t compare to freshly made. Whether you use it as a dip, on empanadas or tacos, or cooked in soups or stews, its piquant character perfectly perks up rich flavors.
3/4 lb tomatillos, husked and quartered
2 serrano chili peppers, coarsely chopped
1/4 small yellow onion, sliced
1/3 cup water
1 teaspoon salt, or as needed
1/3 cup coarsely chopped fresh cilantro
Green Salsa Recipe at
In a blender or food processor fitted with the metal blade, combine the tomatillos, chilies, onion and water; process briefly until chunky. Add the 1 teaspoon salt and the cilantro and purée until no large chunks remain, about 2 minutes longer.

Taste and add more salt, if needed. Pour into a bowl and serve, or cover and refrigerate for up to 3 days.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 2 cups. (Serves 16)
Calories: 8
Sodium: 146mg
% Cal. from Fat: 0%
Carbohydrates, Total: 1g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Angela Reviewed: 12/31/2010
Green Salsa
COOK TOMATILLOS FIRST!!!! Exactly the recipe I was looking for, however not specific enough directions. For someone who has never worked with raw tomatillos before beware! You need to cook the tomatillos before using. Don't just throw them in the blender/food processor raw. Yuckie!!!! The salsa tasted raw. Had to toss out and start fresh. Not sure if I will return to this website for recipes :-(
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