Fresh Chili Salsa Recipe

Be the first to write a review

Rate recipe

This is a typical New Mexico appetizer that makes good use of fresh cilantro and locally grown tomatillos and serranos. Enjoy it with corn chips or crackers. —Molly Seidel, Edgewood, New Mexico

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Fresh Chili Salsa Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fresh Chili Salsa Recipe

Prep: 20 min. + standing Broil: 10 min.

Yield: 12 Servings

20 10 30

Ingredients

2 to 3 serrano peppers
3 to 4 tomatillos, husks removed
4 medium tomatoes
1/2 cup finely chopped onion
1/2 cup minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1/4 teaspoon salt
Tortilla chips

Directions

Broil peppers 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
Place tomatillos in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until tomatillos begin to soften; drain. Cool to room temperature.
Chop tomatillos; place in a small bowl. Add the tomatoes, onion, cilantro, lime juice, garlic, salt and roasted peppers. Serve with chips. Yield: 3 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/4 cup (calculated without chips) equals 17 calories, trace fat (trace saturated fat), 0 cholesterol, 53 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 Free food.

Originally published as Fresh Chili Salsa in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p236