Tomatillo salsa (cadwallader)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 3 | Jalapeno peppers, stemmed, seeded, chopped | |
| 2 | ounces | Tomatillos, drained |
| 1 | White onion, cut up | |
| 2 | smalls | Garlic cloves, chopped |
| ½ | cup | Coarsely chopped cilantro |
| 3 | tablespoons | Fresh lime juice |
| ½ | teaspoon | Salt |
| 1 | pinch | Sugar |
Directions
Combine peppers, tomatillos, onion, garlic and cilantro in a processor; pulse 10 times. Scrape down sides of bowl. Add remaining ingredients. Pulse several times until peppers and garlic are minced.
Refrigerate briefly before serving.
Yields 3-½ cups.
PER TABLESPOON: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg cholesterol, 20 mg sodium, 0 g fiber.
Sharon Cadwallader writing in the San Francisco Chronicle, 9/29/93.
Posted by Stephen Ceideburg