Thread: Tomatillo Salsa

serves 10

Ingredients
1/2 teaspoon olive oil
1/2 onion, chopped
2 ancho chilies, seeded and stemmed
1 fresh red chili pepper, seeded and stemmed
10 tomatillos, husks removed
1/2 cup water
2 cloves garlic
1/4 teaspoon cumin
salt to taste
2 tablespoons chopped, fresh cilantro

Cooking Instructions
1. Rinse and seed the ancho chilies. Put the onion and all of the chilies in a saucepan with the oil. Cook over medium heat to toast the chilies, about 2 to 3 minutes.
2. Take the chilies out and add the tomatillos, water and garlic and cook for 15 minutes, stirring constantly.
3. Place the cooked ingredients, plus the chilies, cilantro and cumin into a blender and pulse for 10 seconds or until chunky.

per 2 Tbls.
27 calories
1g fat
120mg sodium
5g carbs
2g fiber
1g protein

perfect on chicken!!

MMMMMMMM mexican recipies... I will make a note of this and try it for sure I make salsas all the time.. Mine I usually prefer taking all the fresh vegetables and chopping them by hand, but blended works too . I've even made chilies with the mochahete with yet a different texture. They're all very good