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
Total TimePrep: 20 min. + standing Broil: 10 min.
- 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
- 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1/4 cup (calculated without chips): 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 53mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.
Originally published as Fresh Chile Salsa in Holiday & Celebrations Cookbook 2012
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