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Tomatillo salsa is also known as salsa verde. It is a green sauce that is used in a variety of Mexican dishes. It is tart and very, very good.
Tomatillos are also known as husk tomatoes – although they are only relatives of the tomato. They come covered in a husk and are quite sticky when peeled. A simple rinse will take care of this. I like husking them, washing them and giving them a quick boil. I then cool them off completely and freeze them. This way I always have them handy when I need them.
Makes about three cups of salsa
3 cups husked, chopped tomatillos
½ red onion, finely chopped
½ white onion, finely chopped
2 tablespoons cilantro, chopped
3 jalapenos, chopped
2 teaspoons cumin
2 garlic cloves, minced
½ cup white wine vinegar
1 lime, juiced
Place all of the ingredients in a heavy pot. Bring to a boil and reduce heat. Simmer for 20 minutes. Mash with a potato masher. Preserve in hot jars or cool down and refrigerate.
Serve with chips or use for baking fish or chicken enchiladas with sour cream. Enjoy!
2 TBS Salsa -CALORIES 12.59; FAT 0.23 grs (sat 0.02; mono 0.05; poly 0.08); PROTEIN 0.42 grs; FIBER 0.60 grs; CARBS 2.70 grs; CHOLESTEROL 0.00 mg; IRON 0.34 mg; SODIUM 98.5 mg; CALCIUM 7.30 mg
Print your recipe here – http://thefrugalchef.com/2013/08/tomatillo-salsa/