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“Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It’s fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats." —Lori Kostecki, Wausau, Wisconsin
This recipe is:
Quick
Diabetic Friendly
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 19 calories, trace fat (trace saturated fat), 0 cholesterol, 133 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.
Originally published as Tomatillo Salsa in Simple & Delicious June/July 2011, p44
TomatillosAlso called a Mexican green tomato, the tomatillo is a green fruit that is covered with a thin papery brown husk that is removed before using. It resembles a small green tomato in size and shape, once the husk is removed, and is used in Mexican and Tex-Mex dishes including guacamole, salsa and sauce. Tomatillos are mild in flavor and offer a hint of lemon and apple which is enhanced by cooking.
Also called a Mexican green tomato, the tomatillo is a green fruit that is covered with a thin papery brown husk that is removed before using. It resembles a small green tomato in size and shape, once the husk is removed, and is used in Mexican and Tex-Mex dishes including guacamole, salsa and sauce. Tomatillos are mild in flavor and offer a hint of lemon and apple which is enhanced by cooking.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Oct. 14, 2012 by picky53
I have been making this recipe for several years.A Latino friend gave me this recipe. The only thing I do different is I grill all the veggies and use 2 tomatoes. All my family and friends ask for this at all our gatherings.Very,Very good.
Reviewed on Nov. 06, 2011 by iamcarrie@aol.com
I made this recipe several times this summer and have eaten it fresh and put some in the freezer for future use. I just found some tomatilloes at the farmers market and plan to make more so I will have it throughout the winter. It is very easy to make. Lori, I think the cooking of the tomatilloes just softens them a bit. It still tastes like a fresh salsa because of the other ingredients.
Reviewed on Aug. 31, 2011 by kittykolb
I made it with canned hot green chile peppers instead of jalapenos.
Reviewed on Aug. 04, 2011 by kcgardener
YUMM!! I didn't put as many Tomatillos in as in the recipe as I have never used them before and did add another Jalapeno and more garlic since we like alot of heat I will make it next time with more of everything!!! Just so there will be more to eat Great and so simple!!!
Reviewed on Jul. 16, 2011 by justmbeth
I loved this salsa! Very fresh tasting and a good alternative to normal salsa. I did follow the magazine's directions and cook the tomatillos. Next time I'll try as originally intended to compare the difference.
Reviewed on Jul. 02, 2011 by Lori Kostecki
As the original submitter of this recipe, this was intended to be a fresh salsa. The editors changed the directions. When I make it, it is done 100% in the food processor. I did not submit it as a cooked recipe, although I'd like to hear feedback about how you like the cooked version. Thanks!
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