Serve this salsa with eggs, quesadillas, or any of your favorite dishes.
Tomatillos are small, green tomatoes with sticky skin. To remove the stickiness, try this: drop the tomatillos into boiling water for 10 to 15 seconds and then remove them. The sticky film will disappear and the papery husk will come right off!
Fresh tomatillos are firm, green, and large enough to fill their husks.
Remove husks from tomatillos, wash them, and finely chop them.
Remove seeds from serrano chilies and finely chop them.
Combine all ingredients in a medium bowl.
Serve or cover and refrigerate for up to 3 days.
Serving size ½ cup: Calories–64; Protein–2g; Carbohydrate–13g; Total Fat–2g; Saturated Fat–0g; Cholesterol–0mg; Fiber–4g; Sodium–152mg.
Adapted from Champions for Change, Healthy Latino Recipes, Made with Love
In accordance with Federal law and U.S. Department of Agriculture’s policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability.
To file a complaint of discrimination, write USDA, Director of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, D.C. 20250 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.