Tomatillo Salsa
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
2 cups
- Serves:
- 6-8
ingredients
- 2 cups husked rinsed and chopped tomatillos
- 2 medium poblano chiles (optional) or 2 medium other fresh mild green chili peppers (optional)
- 1 teaspoon minced garlic (to taste)
- 1⁄4 cup chopped white onion
- salt and pepper
- 1 tablespoon fresh lime juice (to taste)
- 1⁄4 cup chopped fresh cilantro leaves
- cayenne (optional) or minced jalapeno (optional)
directions
- In a bowl, combine tomatillos, poblanos if you are using them, garlic,onion, salt, pepper and cayenne or chili.
- Let stand at room temperature for up to an hour, or refrigerate for up to 1/2 day (bring back to room temperature before searving).
- Taste and adjust seasoning, then stir in the lime juice and half the cilantro; taste and adjust seasoning again, then garnish with remaining cilantro. Serve.
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Reviews
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I am assigning no stars because I have not yet made this as written, but this is as close as recipezaar has to the recipe our friends Newell and Karen gave us for Salsa Cruda de Tomatillo, which is 5 star excellent. The only real difference is jalapeno peppers instead of poblanos. Our recipe says 1 lb. tomatillos, 1 onion, 1 clove garlic, 2 jalapenos, 1 small bunch cilantro. I think we used 3/4 t salt. Thanks for posting!
RECIPE SUBMITTED BY
Our picture was taken at Bryce Canyon NP when we celebrated our 47th anniversary. (It has now been 54 years!!)
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<br>Of course, I love to cook and bake. Desserts seem to be my specialty, however my husband & I like Mexican, Southwest, Greek, and Italian cuisine alot. Healthy food(soy milk, tofu etc.), alot of raw vegetables and made from scratch comprise much of our diet. I have always had problems cooking fish, tho we do like to eat fish. We are both retired.
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<br>I love Labrador Retreivers and have owned, trained and shown several very nice ones!
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<br>My husband and I are both natives of Colorado, however somehow we ended up living in St. George Utah, in the South west corner, near Zion, Bryce, & Grand Canyon National Parks, which we enjoy alot. Before the price of gasoline took a jump, I volunteered at Zion NP.
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<br>We celebrated our 53th wedding anniversary in the summer of 2008.