Here is a recipe I got from Texas. Tomatillos look like tomatoes, but resemble the gooseberry.
My Private Note
Units: US | Metric
- 1Heat the broiler, and cover a baking sheet with aluminum foil.
- 2With baking sheet 5 to 6 inches from flame, broil the tomatillos for 15 to 18 minutes, turning occasionally.
- 3Tomatillos will darken in spots.
- 4Remove from the broiler, allow to cool, and finely chop.
- 5Warm the olive oil in a skillet.
- 6Add the onion and sauté until softened.
- 7In a bowl, combine the onion and tomatillos.
- 8Stir in all remaining ingredients.
- 9May be served warm or cold.
- 10Notes: If using dried chipolte chiles, remove stems and seeds, place them in a pan, cover with water and bring to a boil.
- 11Remove from heat and allow chiles to soak until softened (the skin may still feel papery and tough, but the pulp will be tender).
- 12Process the chiles in a blender or food processor with only enough liquid to make a paste.
- 13If you are preparing only a small quantity, you may press the softened chiles through a sieve, instead of using a blender or food processor.
Browse Our Top Vegetable Recipes
Nutritional Facts for Tomatillo Salsa
Serving Size: 1 (682 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 161.2
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 1443.0 mg
- Total Carbohydrate 19.8 g
- Dietary Fiber 6.0 g
- Sugars 12.3 g
- Protein 3.2 g