Tomatillo Salsa

Tomatillo Salsa
tomatillo sauce

Thinkstock

I've been evolving this recipe for years - first it got very complicated but recently I've learned to love a more simple (read easier to prepare) salsa.

4
Servings
306
Calories Per Serving
Deliver Ingredients

Ingredients

Chop

  • 3 Pounds Tomatillos
  • 1 Green Bell Pepper
  • 4 Tablespoons Extra Virgin Olive Oil
  • 1 Pinch of Salt
  • 3 Ounces Blanco Tequila
  • 1 White or Yellow Onion

Cook

Blend

Directions

Chop

Take the skins off the tomatillos, then slice in half, removing the stems.

Cut onions and bell pepper using a food processor.

Cook

Saute tomatillos in olive oil until soft.

Blend

Blend all the ingredients in a food processor until smooth.

Nutritional Facts

Total Fat
24g
34%
Sugar
14g
16%
Saturated Fat
16g
67%
Cholesterol
15mg
5%
Carbohydrate, by difference
20g
15%
Protein
8g
17%
Vitamin A, RAE
53µg
8%
Vitamin C, total ascorbic acid
40mg
53%
Vitamin K (phylloquinone)
35µg
39%
Calcium, Ca
169mg
17%
Choline, total
29mg
7%
Fiber, total dietary
6g
24%
Folate, total
24µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
74mg
23%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
231mg
33%
Selenium, Se
5µg
9%
Sodium, Na
151mg
10%
Water
322g
12%
Zinc, Zn
1mg
13%

Tomatillo Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Tomatillo Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.