Green Tomatillo Salsa
Appetizers, Dinner, Sauces, Low Phosphorus, Low Potassium, Low Sodium
Based on per 2 tablespoons servings per recipe.
- 1 pound tomatillos
- 1 onion, diced
- 1 each garlic cloves
- 1 each jalapeño
- 1 tablespoon olive oil
- 1/2 cup cilantro
- 3 tablespoons lime juice
- Remove the husks from tomatillos and rinse off the sticky residue on the skins before using.
- Toss tomatillos, onion, garlic cloves, and jalapeño with some olive oil.
- Roast at 400 degrees until soft and a bit charred.
- Let cool.
- Add cilantro and lime juice.
- Combine ingredients in a blender or food processor until well blended.
- Salsa will keep 2 weeks fresh in the refrigerator or up to 6 months in the freezer.
Interested in making your salsa last longer? Follow these instructions for canning:
Ladle salsa into pint jars, leaving 1/2 inch head space.
- Wipe the rim of the jar and place canning lids on.
- Heat water in a pan deep enough to cover jars plus one inch of water.
- Boil water in this pan.
Using a jar lifter, place jars in boiling water for 15-20 minutes.
- Remove them from hot water.
- Assess to see if all jars have sealed.
About This Recipe
Leathery wrappers hide a moist, apple textured fruit. Tomatillos are available in most grocery stores and this quick sauce is great on tacos or a base for chile verde.