Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + standing Broil: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fresh Chili Salsa in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p236

Nutritional Facts

1/4 cup (calculated without chips): 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 53mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Fresh Chili Salsa in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p236

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