Tomatillo Salsa

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
4%
Tomatillo Salsa
45 min.
8
21kcal

Suggestions


If you’re looking to add a zesty twist to your appetizers or snacks, this Tomatillo Salsa is the perfect dish for you! Bursting with fresh flavors and vibrant colors, this salsa is not only easy to prepare but also caters to a variety of diets, being vegetarian, vegan, gluten-free, and dairy-free. Whether you're serving it at a lively gathering or enjoying a quiet snack at home, this salsa brings a refreshing touch that will tantalize your taste buds.

Tomatillos, a staple in Mexican cuisine, form the base of this delightful salsa. Their tangy and slightly sweet flavor is beautifully complemented by the warmth of cumin and the kick of jalapeño peppers, making each bite a little adventure. Enhanced with the bright notes of fresh lime juice, aromatic cilantro, and a hint of sweet Vidalia onion, this salsa is a celebration of flavors that can elevate any dish.

With only 21 calories per serving, it’s a guilt-free indulgence that pairs perfectly with tortilla chips, grilled veggies, or as a topping for tacos and burritos. In just 45 minutes, you can whip up a bowl of this vibrant Tomatillo Salsa that’s sure to impress your guests and keep everyone coming back for more. Why not give it a try? Your taste buds will thank you!

Ingredients

  • teaspoon cumin seeds 
  • 0.3 cup cilantro leaves fresh chopped
  •  jalapeño peppers 
  • tablespoon juice of lime fresh
  • 0.8 teaspoon sea salt 
  • pound tomatillos 
  • tablespoons vidalia sweet chopped

Equipment

  • food processor
  • bowl
  • frying pan
  • knife

Directions

  1. Place cumin seeds in a cast-iron skillet over medium heat, and cook 2 minutes or until toasted.
  2. Transfer seeds to a spice or coffee grinder, and process until finely ground.
  3. Cut 1/4 inch off stem ends of peppers; discard stem ends. Using the tip of a paring knife, carefully remove and discard membranes and seeds, leaving peppers intact.
  4. Heat skillet over medium heat.
  5. Add peppers and tomatillos. Cook 15 minutes, turning frequently (peppers and tomatillos will become speckled with black marks).
  6. Transfer contents of skillet to a food processor, and puree until smooth.
  7. Add the onion, and pulse 5 times or until blended.
  8. Pour pepper mixture into a medium bowl. Stir in cumin, cilantro, lime juice, and salt.

Nutrition Facts

Calories21kcal
Protein10.73%
Fat23.91%
Carbs65.36%

Properties

Glycemic Index
8.63
Glycemic Load
0.05
Inflammation Score
-2
Nutrition Score
3.0391304298587%

Flavonoids

Eriodictyol
0.04mg
Hesperetin
0.17mg
Naringenin
0.01mg
Luteolin
0.05mg
Kaempferol
0.03mg
Myricetin
0.03mg
Quercetin
0.81mg

Nutrients percent of daily need

Calories:21.48kcal
1.07%
Fat:0.65g
1%
Saturated Fat:0.09g
0.54%
Carbohydrates:4.01g
1.34%
Net Carbohydrates:2.77g
1.01%
Sugar:2.54g
2.82%
Cholesterol:0mg
0%
Sodium:219.57mg
9.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.66g
1.32%
Vitamin C:11.62mg
14.09%
Vitamin K:7.96µg
7.58%
Vitamin B3:1.12mg
5.58%
Manganese:0.1mg
5.17%
Fiber:1.25g
4.98%
Potassium:172.92mg
4.94%
Magnesium:13.29mg
3.32%
Iron:0.55mg
3.03%
Vitamin A:140.24IU
2.8%
Vitamin B6:0.05mg
2.61%
Copper:0.05mg
2.59%
Phosphorus:25.45mg
2.54%
Vitamin E:0.37mg
2.44%
Vitamin B1:0.03mg
1.98%
Folate:6.01µg
1.5%
Vitamin B2:0.02mg
1.45%
Vitamin B5:0.1mg
1.04%
Source:My Recipes