Ingredients and Weight:
- Tomatillos: 1 pound (500 grams)
- White onion: 1/2 medium (100 grams), chopped
- Garlic: 4 cloves (12 grams), minced
- Cilantro: 1/2 cup (30 grams), chopped
- Serrano pepper: 1 (10 grams), seeded and minced (optional, adjust heat level as desired)
- Jalapeño pepper: 1/2 (5 grams), seeded and minced (optional, adjust heat level as desired)
- Lime juice: 1/4 cup (60 ml)
- Olive oil: 1/4 cup (60 ml)
- Salt: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat a grill or broiler to high heat.
- Halve the tomatillos and toss them with olive oil and salt.
- Grill or broil the tomatillos for 5-7 minutes per side until they are charred and soft.
- Remove the tomatillos from the heat and let them cool slightly.
- Combine the charred tomatillos, onion, garlic, cilantro, Serrano and/or jalapeño peppers, lime juice, olive oil, and salt in a food processor or blender.
- Puree the salsa until it reaches your desired consistency.
Nutritional Information:
- Calories: 45 per 1/4 cup serving
- Fat: 2 grams per serving
- Carbohydrates: 8 grams per serving
- Protein: 1 gram per serving
Dish Characteristics:
- Authentic Mexican flavors with a bright, herbaceous twist
- Perfectly balanced acidity and heat
- Ideal for dipping chips, tacos, burritos, or adding to grilled meats
User Comments:
- "This salsa is absolutely delicious! It has such a fresh, vibrant flavor that I can't get enough of."
- "The charred tomatillos add a smoky depth that makes this salsa stand out from the crowd."
- "I love the versatility of this recipe. I've used it with everything from chips and salsa to tacos and enchiladas."
Special Precautions and Tips:
- Be careful not to overcook the tomatillos, or they will become mushy.
- Adjust the heat level of the salsa by removing or reducing the amount of Serrano and/or jalapeño peppers.
- For a spicier salsa, leave some of the seeds in the peppers.
- This salsa is best served fresh, but it will also keep well in the refrigerator for up to 5 days.
