Tomatillo Salsa
1 portions
25mIf you're into green salsa, you really have to try making it. This is a very easy recipe, and super versatile. Use as a base for soups or stews, as a sauce for fish or pork chops, or just dunk some chips in there and call it a day.
What you will need
1/2 lb Tomatillos
1 Jalapeño
1 White Onion
1 bunch Cilantro
1 Lime
Salt
(Nutritional facts 31 calories, 0.87 g fat, 6.16 g carbohydrates, 1.03 g protein, 1 mg cholesterol, 1151 mg sodium)How to cook
1
Preheat oven to 450°F
2
Remove the papery outer sheath from the Tomatillos. They're usually a little sticky, so give them a quick rinse.
3
Remove and discard the stem and seeds from the Jalapeño.
4
Slice off the stem and root tips of the onion. Cut it in half through the axis. Remove and discard the outer peel.
5
Line a sheet tray with parchment or a silpat for easy cleanup. Arrange the tomatillos, onion and jalapeño on the tray.
6
Pop the whole tray in the oven for 20 minutes. Don't forget to set a timer! Meanwhile, you can prep some of the other items. Wash the cilantro and get the blender ready.
7
Discard the bottom ends of the cilantro and give the bunch a rinse in cool, fresh water.
8
Start the base for your stew. Squeeze the juice of the lime into a blender or food processor.
9
Add the washed cilantro.
10
Add the jalapeño.
11
Add the onion.
12
Toss in the tomatillos and blend to the texture of salsa. Add a little salt if necessary.
13
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