Ingredients and Weight:
- 1 pound tomatillos
- 1/2 pound small green chiles, seeded and veined
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup chicken broth
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 out of 5 (simple)
Preparation Method Steps:
- Remove the husks from the tomatillos and cut into quarters.
- In a large skillet or Dutch oven, combine the tomatillos, green chiles, onion, cilantro, garlic, cumin, salt, and pepper.
- Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes, or until the tomatillos and chiles have softened.
- Stir in the chicken broth and bring to a simmer for 5 minutes, or until the sauce has thickened slightly.
- Remove from heat and allow to cool slightly before serving.
Nutritional Information:
- Calories: 35 per serving (1/4 cup)
- Fat: 0g
- Carbohydrates: 8g
- Protein: 1g
- Sodium: 160mg
Dish Characteristics:
- Tangy and flavorful
- Green and vibrant color
- Bright and refreshing
- Pairs well with chips, tacos, burritos, and quesadillas
User Comments:
- "This salsa is so addicting! I love the tangy and spicy flavor."
- "I'm not usually a big fan of salsa, but this one is amazing. It's so fresh and flavorful."
- "I made this salsa for a party and it was a huge hit. Everyone loved it."
Special Precautions and Tips:
- If you can't find tomatillos, you can substitute green tomatoes.
- To make a spicier salsa, add more green chiles.
- This salsa can be stored in the refrigerator for up to 3 days.
