FRESH CHILI SALSA

Fresh Chili Salsa image

This is a typical New Mexico appetizer that makes good use of fresh cilantro and locally grown tomatillos and serranos. Enjoy it with corn chips or crackers. -Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Time 30m

Yield 3 cups.

Number Of Ingredients 9

Ingredients

2 to 3 serrano peppers
3 to 4 tomatillos, husks removed
4 medium tomatoes
1/2 cup finely chopped onion
1/2 cup minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1/4 teaspoon salt
Tortilla chips

Steps:

Broil peppers 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers., Place tomatillos in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until tomatillos begin to soften; drain. Cool to room temperature., Chop tomatillos; place in a small bowl. Add the tomatoes, onion, cilantro, lime juice, garlic, salt and roasted peppers. Serve with chips.

Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.