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Nutrition Facts
Serving Size 1 (49g) Recipe makes 6 servings
Calories 13
Calories from Fat 3		(27%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 582mg		24%
Potassium 105mg		3%
Total Carbohydrate 2.4g		0%
	Dietary Fiber 0.8g	3%
	Sugars 1.6g
Protein 0.4g		0%
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Green Salsa, Jalisco Style

Recipe #322192 | 15 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Mami Janine
Aug 29, 2008

This is a very traditional salsa from the region of Jalisco. It tastes best when the tomatillos are small and tinged with purple. It goes great with any meat or seafood, especially good with carne asada. The yield and number of servings is approximate.

SERVES 6 , 1 cup (change servings and units)

Ingredients

1/2 lb tomatillo
1/2 small garlic clove
2-3 dried chilies (chiles de arbol)
1/4 cup water
1 1/2 teaspoons salt

Directions

1
Peel and rinse the tomatillos. Heat a griddle or a small nonstick skillet over low heat. Add the tomatillos and broil, turning often with a spoon, until the skins are blackened and the tomatillos are very soft, do this over low heat so that they don't burn. They wont all be ready at the same time, so remove the ones that are ready before the rest. Set aside.
2
Add the chiles to the griddle, turning the over constantly, until they darken, again being careful not to burn them.
3
Remove the chiles and put them in a blender with the tomatillos, the garlic, the water and the salt. Puree just until no large pieces remain, it should have some texture. Taste before serving and adjust the salt to your taste. If it comes out too hot you can always add more tomatillos.

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Featured Reviews for This Recipe

From: Leah's Kitchen

On May 15, 2009

So good!! I love it and can't wait to put it on our meal tonight. I used the same amount of salt as in the recipe and put in 3 chilies. I also added 4 tomatillos but next time I think I will add 1 or 2 more since 4 wasn't quite a 1/2 lb. The heat was just right and the flavor was perfect. Thanks for sharing this, I will be making it often! Made for ZWT5

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From: mama's kitchen

On Mar 4, 2009

Fantastico! This salsa verde was very easy to make and the flavor was out of this world delicious! Not to hot, not to mild. Thanks for a great authentic salsa recipe! PS.. I did cut back the salt as well after reading cookiedog's review.

1 person found this review helpful

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From: cookiedog

On Feb 25, 2009

This stuff is wonderful! My DBF is from Jalisco and he thoroughly enjoyed this recipe. He poured it all over his plate! I have never made a tomatillo salsa without cilantro and onion and I have to say that as much as I love cilantro, I didn't miss it one bit. I cut back the salt and water by half and that was just perfect for us. Thank you Mami- Your suegra is a good cook!

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