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Tomatillo Salsa


3/4 pound fresh tomatillos; husked
--rinsed and dried
--about 8
2 small serrano chilies; seeded
--and coarsely chopped
--or jalapeno peppers
2 cloves garlic; peeled
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 pinch granulated sugar
salt; to taste

1. Prepare a charcoal fire or preheat a gas grill or broiler.

2. Grill or broil tomatillos, turning now and then, until softened and blackened in spots, 6 to 8 minutes. Core and have tomatillos.

3. In a food processor or blender, combine tomatillos, serranos (or jalapenos) and garlic; process until smooth. Transfer to a small bowl. Stir in cilantro and lime juice. Season with sugar and salt. (The salsa will keep, covered, in the refrigerator for up to 4 days.)

Makes about 1 1/2 cups.

5 calories per tablespoon; 0 grams protein; 0 grams fat, 1 gram carbohydrate; 20 mg sodium; 0 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <>

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NOTES : This tart salsa is good with grilled fish, omelets, scrambled eggs or quesadillas.

Contributor: Eating Well, July/August 1997

Yield: 24 servings

Preparation Time: 0:00

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