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Kenjis Basic Salsa Verde (Mexican Tomatillo Salsa) Recipe

20 servings

분량

15 minutes

총 시간

재료

1 1/2 pounds tomatillos, husks and stems removed

1 to 2 jalapeño or serrano peppers, stem and seeds removed

1 small white onion, skin removed, split in half

1 bunch fresh picked cilantro leaves and tender stems

Kosher salt

방향

Combine tomatillos, serranos, and onion in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened.

Drain vegetables then transfer to a blender. Add cilantro and a large pinch of salt. Blend on medium speed until a chunky puree is formed, about 30 seconds. Transfer to a bowl, season to taste with more salt or lime juice if necessary, and serve. Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.

영양 정보

1회 제공량

Makes 1 quart

칼로리

15 kcal

지방 전체

0 g

포화 지방

0 g

불포화 지방

0 g

트랜스 지방

-

콜레스테롤

0 mg

나트륨

34 mg

탄수화물 전체

3 g

식이섬유

1 g

총 당류

2 g

단백질

1 g

20 servings

분량

15 minutes

총 시간
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