Ingredients and Weight:
- 5 pounds (2.27 kg) tomatillos, husked and quartered
- 4 small white onions (about 1 pound), peeled and quartered
- 12 cloves garlic, peeled
- 2 cups (284 grams) fresh cilantro leaves
- 2 tablespoons (30 ml) fresh lime juice
- 1 tablespoon (15 ml) olive oil
- 3 teaspoons (15 grams) salt
- 1 teaspoon (5 grams) black pepper
Preparation Time:
15 minutes
Cooking Time:
No cooking required
Difficulty Level:
1 (Simple)
Preparation Method Steps:
1. Combine all ingredients in a large bowl.
2. Use an immersion blender or transfer the mixture to a regular blender and puree until smooth.
3. Adjust seasonings to taste, adding more lime juice, salt, or pepper as needed.
Nutritional Information:
(Per 1/2 cup serving)
- Calories: 45
- Fat: 1 gram
- Carbohydrates: 8 grams
- Protein: 2 grams
- Fiber: 2 grams
- Vitamin C: 40% of the Daily Value
Dish Characteristics:
- Fresh and tangy
- Vivid green color
- Versatile, can be used as a dip, topping, or marinade
- No-cook preparation makes it quick and easy to make
User Comments:
- "This salsa is the perfect balance of tangy and refreshing. I love it on tacos, burritos, and even just with tortilla chips."
- "I've tried many tomatillo salsas, but this one is by far the best. It's so flavorful and has the perfect consistency."
- "I love that this salsa is so easy to make. I can whip it up in just a few minutes, and it's always a crowd-pleaser."
Special Precautions and Tips:
- Husking tomatillos can be sticky. Use a sharp knife to remove the husk and inner membrane.
- To make the salsa spicier, add a few chopped jalapeño peppers.
- This salsa is best served fresh, but can be stored in the refrigerator for up to 5 days.
