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Nutrition Facts
Serving Size 1 (67g) Recipe makes 10 servings
Calories 24
Calories from Fat 3		(14%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 183mg		5%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 1.0g	4%
	Sugars 2.8g
Protein 1.0g		2%
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Salsa of the Table

Recipe #374483 | 18 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chef susan from Sandpoint,Idaho
May 26, 2009

this is the wonderful stuff they have in the squeeze bottles in the real mexican resturants , this is not salsa for chips but great on everything else

SERVES 10 , 2 cups (change servings and units)

Ingredients

6 medium tomatillos
8 chili peppers, de arbol
3 serranos
6 garlic cloves
1/3 cup water
salt, 1 teaspoon

Directions

1
remove hucks from tomatillo's and wash well.
2
place is a small sauce pan along with rest of ingredients.
3
simmer about 8 minutes turning the tomatillo's once.
4
remove from heat and let cool.
5
place everything including water in a blender and blend until smooth.
6
needs to rest a couple of hours to blend the flavors.
7
It is wonderful on taco's, burritos even rice.

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Featured Reviews for This Recipe

From: m11andrade

On May 27, 2009

This is pretty much how I make my salsa, too! Depending on who will be eating it, the chiles can be increased, decreased, or you can substitute your favorites. You can also make Salsa Roja by using Roma tomatoes instead of the tomatillos. I usually add a dash of lime juice, a large chopped onion and some chopped cilantro (I hate it, but my ex, who is from Mexico used to insist on it!) to the blender before you "buzz" it! Good authentic recipe!!

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