Salsa de Tomatillo

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
5%
Salsa de Tomatillo
45 min.
6
22kcal

Suggestions


Are you ready to elevate your appetizer game with a vibrant and zesty Salsa de Tomatillo? This delightful salsa is not only a feast for the eyes but also a burst of flavor that will tantalize your taste buds. Perfect for any occasion, whether you're hosting a casual get-together or simply enjoying a quiet night in, this recipe is sure to impress.

What makes this Salsa de Tomatillo truly special is its fresh and wholesome ingredients. With the tangy goodness of tomatillos, the heat of fresh jalapeño, and the aromatic touch of cilantro and garlic, each bite is a refreshing experience. Plus, it's a versatile dish that caters to various dietary preferences—it's vegetarian, vegan, gluten-free, and dairy-free, making it an ideal choice for everyone at the table.

In just 45 minutes, you can whip up this delicious salsa that serves six people, all while keeping the calorie count low at only 22 kcal per serving. Whether you serve it as an antipasti, a starter, or a snack, this salsa pairs beautifully with tortilla chips, grilled meats, or even as a topping for tacos. Get ready to impress your guests with this easy-to-make, flavorful salsa that embodies the essence of fresh ingredients and culinary creativity!

Ingredients

  • 0.5 oz santa fe grande chili fresh
  • tablespoons cilantro leaves fresh chopped
  • cloves garlic minced pressed peeled
  •  green onions ends trimmed thinly sliced
  • servings salt and pepper 
  • 0.8 pound tomatillos 

Equipment

  • food processor
  • bowl
  • frying pan
  • blender
  • slotted spoon

Directions

  1. Discard husks and rinse tomatillos. In a 1- to 1 1/2-quart pan, combine tomatillos and 2 cups water. Bring to a boil over high heat. Cover and simmer until tomatillos are soft when pressed, 7 to 10 minutes. With a slotted spoon, transfer tomatillos to a blender or food processor; reserve cooking water.
  2. Rinse, stem, and, if desired for less heat, seed chili. Coarsely chop chili and add to tomatillos along with 2 tablespoons cooking water; whirl until smooth.
  3. Pour into a bowl.
  4. When cool, add onions, cilantro, garlic, and salt and pepper to taste. For thinner salsa, add more of the cooking water.

Nutrition Facts

Calories22kcal
Protein11.68%
Fat21.74%
Carbs66.58%

Properties

Glycemic Index
23.17
Glycemic Load
0.23
Inflammation Score
-2
Nutrition Score
3.3213043472041%

Flavonoids

Kaempferol
0.06mg
Myricetin
0.02mg
Quercetin
0.52mg

Nutrients percent of daily need

Calories:21.89kcal
1.09%
Fat:0.6g
0.93%
Saturated Fat:0.08g
0.51%
Carbohydrates:4.15g
1.38%
Net Carbohydrates:2.91g
1.06%
Sugar:2.46g
2.73%
Cholesterol:0mg
0%
Sodium:195.44mg
8.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.73g
1.46%
Vitamin K:14.77µg
14.06%
Vitamin C:11.13mg
13.49%
Manganese:0.12mg
5.77%
Vitamin B3:1.11mg
5.54%
Potassium:175.35mg
5.01%
Fiber:1.24g
4.97%
Magnesium:12.97mg
3.24%
Vitamin B6:0.06mg
2.94%
Copper:0.05mg
2.73%
Vitamin A:136.09IU
2.72%
Phosphorus:26.2mg
2.62%
Iron:0.46mg
2.53%
Vitamin B1:0.03mg
2.06%
Folate:7.18µg
1.8%
Vitamin E:0.26mg
1.72%
Vitamin B2:0.03mg
1.55%
Zinc:0.16mg
1.06%
Source:My Recipes