This tasty Mexican green
salsa is great for chip-and-dip,
and delicious on top of
grilled chicken or fish.
1 lb. tomatillos
(about 8, each 2" wide)
1 fresh serrano
chili (1/4 oz.)
1/4 tso, chopped
1 or 2 green
onions, rinsed, ends trimmed, and chopped
1 T, lime juice
1 T. chopped
Salt and pepper
"Salsa" is the
word for a spicy Mexican sauce, and "verde" (VARE day) is Spanish for "green."
So, using a cousin of the tomato plant - the green tomatillo (toe mah TEE yo) -
we can make a tasty, low-fat, low-calorie treat that goes with just about any
First, remove the
papery husks from the tomatillos. Rinse in water. Rinse chili; remove and
and chili in a 9-inch square baking pan. Broil 4 inches from heat, turning as
needed, until browned well on all sides.
You may want to
take out the chili after about 6 to 8 minutes, and leave the tomatillos in the
oven for a total of 12 to 15 minutes.
In a food
processor or blender, whirl the tomatillos, chili, garlic, green onions, and
lime juice. Pulse just until mixture is coarsely chopped; do not overprocess or
it will be too runny.
Stir in cilantro.
Salt and pepper to taste.
Makes about 1¼
-- Wesley Academy