Servings per Recipe
16
Serving Size
2 Tablespoons
Nutrition Facts
Calories
: 8
Total Fat
: 0
g
Sodium
: 35
mg
Total Carbohydrate
: 2
g
Dietary Fiber
: 1
g
Protein
: 1
g
Ingredients
1 pound tomatillos (husks removed)
1 serrano pepper, seeded and halved
1 chipotle morita pepper
1 garlic clove
¼ cup fresh cilantro
Salt and black pepper to taste
Preparation
Wash hands with soap and water.
Fill a medium-sized saucepan halfway with water and bring to a boil.
Add tomatillos and simmer uncovered for about 12 to 15 minutes.
Drain the tomatillos, saving ¼ cup of the liquid.
In a blender, puree the tomatillos, serrano and chipotle peppers, garlic, and cilantro.
Add the reserved tomatillo cooking liquid.
Put salsa into bowl and add salt and pepper to taste, if desired.
Serve. The salsa can be refrigerated for up to 3 days.
Note
Recipe from Oldways, www.oldwayspt.org. Original recipe can be found at this link for Salsa Verde.