Ingredients and Weight:
- 1 pound tomatillos, husked and quartered
- 1/2 pound green bell pepper, seeded and chopped
- 1/4 pound onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat a large skillet or griddle over medium heat.
- Add the tomatillos, bell pepper, and onion to the hot skillet. Cook for 5-7 minutes, or until softened and slightly charred.
- Transfer the roasted vegetables to a blender or food processor. Add the garlic, cumin, oregano, cilantro, lime juice, salt, and black pepper.
- Puree until smooth and well-combined.
- Season to taste with additional salt, pepper, or lime juice if desired.
Nutritional Information:
(Per 1/4 cup serving)
- Calories: 20
- Fat: 0g
- Carbohydrates: 5g
- Protein: 1g
- Fiber: 1g
- Vitamin C: 20% of daily value
Dish Characteristics:
- Bright green color
- Tangy and slightly spicy flavor
- Fresh and herbaceous aroma
- Versatile accompaniment to a variety of dishes
User Comments:
- "This salsa is so flavorful and refreshing! It's a perfect topping for tacos, burritos, and other Mexican dishes."
- "I love the combination of tomatillos and green peppers. It gives the salsa a unique and delicious taste."
- "I used this salsa as a dipping sauce for chips and it was a hit! It's a great way to add some extra zing to any appetizer."
Special Precautions and Tips:
- If you can't find tomatillos in your local supermarket, you can substitute green tomatoes.
- To make the salsa spicier, add a finely chopped jalapeno pepper to the blender.
- Store the salsa in an airtight container in the refrigerator for up to 5 days.
