TOMATILLO SALSA

Tomatillo Salsa image

Provided by Molly O'Neill

Time 30m

Yield Four servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds tomatillos (Mexican green tomatoes), husked
2 medium poblano chilies, roasted, seeded, deveined, peeled and chopped
1 small clove garlic, peeled and minced
4 scallions, trimmed and minced
1 cup minced coriander leaves
2 tablespoons minced marjoram leaves

Steps:

Preheat the oven to 375 degrees. Place the whole green tomatillos on a baking sheet. Roast them in the oven until their skins blister, about 20 to 25 minutes. Set aside to cool.
Put the roasted tomatillos in a blender with the remaining ingredients. Puree until smooth. The salsa can be stored in the refrigerator in a closed container for up to 2 days. Serve with corn chips.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 8 grams

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