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Fresh Chili Salsa

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

12 ServingsPrep: 20 min. + standing Broil: 10 min.

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.

2 of 2

Fresh Chili Salsa (continued)

Nutrition 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.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.