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Ingredients
- 1 pound tomatillos, husks removed
- 3 to 4 serrano peppers, stems removed
- 1/4 cup chopped onion
- 4 tablespoons chopped fresh cilantro, divided
- 2 garlic cloves, peeled
- 1 teaspoon salt
Directions
- 1. In an ungreased skillet, cook tomatillos over medium heat until browned, about 10 minutes, turning frequently. Cool on a wire rack. For a milder flavor, remove veins and seeds from serrano peppers; finely chop peppers.
- 2. In a food processor, combine tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt; cover and pulse just until mixture is coarsely pureed.
- 3. Transfer to a serving bowl; sprinkle with remaining cilantro. Refrigerate until serving.
Nutrition Facts
1/4 cup: 22 calories, 1g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein.
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