Salsa Verde Mexicana

• portionen: 2 servings
• aktive zeit: 5 minutes
• gesamtzeit: 30 minutes

Zutaten

3 cups water

8 tomatillos (husks removed and rinsed)

3 serrano or jalapeño pepper (stemmed and roughly chopped)

2 garlic cloves

¼ onion (chopped)

1 handful cilantro (optional)

½ teaspoon salt

Anweisungen

Boil tomatillos for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.

Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins.

In a blender place the cooled tomatillos, chopped peppers, garlic, onion, cilantro (if using), and salt and blend for about 1 minute.

Salsa should be chunky. Add more salt if needed.

Nährwertangaben

• Portionsgröße: 1 cup
• Kalorien: 60 kcal
• Gesamtfett: 2 g
• Gesättigtes Fett: 1 g
• Natrium: 603 mg
• Gesamtkohlenhydrate: 12 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 7 g
• Eiweiß: 2 g