Raw Tomatillo Salsa

Raw Tomatillo Salsa
Raw Tomatillo Salsa
Editor's note: Use this salsa to make Deborah Schneider's Tacos of Carnitas Roasted with Orange, Milk, and Pepper . Tomatillos look like small green tomatoes in sticky, papery husks. In fact, they are relatives of the tomato and are a type of ground cherry. They are native to Central America. Fresh-tasting and excitingly tart, this chunky salsa is great on grilled meat, tostadas, or seafood. It can be made in less than a minute and should be used immediately.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 1 cup
Mexican Food Processor Onion Vegetarian Quick & Easy Healthy Vegan Raw Tomatillo Party Cilantro Chile Pepper
  • 1/2 teaspoon salt, or to taste
  • Carbohydrate 6 g(2%)
  • Fat 1 g(1%)
  • Fiber 2 g(9%)
  • Protein 1 g(2%)
  • Saturated Fat 0 g(1%)
  • Sodium 249 mg(10%)
  • Calories 34

Preparation 1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters. 2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved. 3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch. Reprinted with permission from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider, © May 2010 Stewart, Tabori & Chang

Preparation 1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters. 2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved. 3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch. Reprinted with permission from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider, © May 2010 Stewart, Tabori & Chang

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