TOMATILLO SALSA

Tomatillo Salsa image

Provided by Mark Bittman

Time 10m

Yield About 2 cups

Number Of Ingredients 8

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Ingredients

2 cups husked, rinsed and chopped tomatillos (or use 1 1/2 cups tomatillos and 1/2 cup cored and chopped ripe or green tomatoes)
2 medium poblano or other mild green fresh chilies, optional, preferably roasted and skinned
1 teaspoon minced garlic, or to taste
1/4 cup chopped white onion
Salt and pepper to taste
Cayenne or minced jalapeo to taste, optional
1 tablespoon fresh lime juice, or to taste
1/4 cup chopped fresh cilantro leaves

Steps:

In a bowl, combine tomatillos, poblanos if you are using them, garlic, onion, salt, pepper and cayenne or chili. Let stand at room temperature for up to an hour, or refrigerate for up to 1/2 day (bring back to room temperature before serving).
Taste and adjust seasoning, then stir in lime juice and half the cilantro; taste and adjust seasoning again, then garnish with remaining cilantro.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 243 milligrams, Sugar 4 grams

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