Chunky Tomatillo Salsa
Recipe: #18814
May 04, 2015
Categories: Sauce, Salsas, Mexican, One-Pot Meal, Fat Free, Gluten-Free Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Spicy, more
"Adapted from the July, 2001 issue of Bon Appetit, via Epicurious.com. It's good with chips, and served as a relish. Yields 3 cups"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (326.9 g)
- Calories 99.1
- Total Fat - 1.1 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 10.1 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 3.6 g
- Sugars - 11.2 g
- Protein - 2.3 g
- Calcium - 41.2 mg
- Iron - 0.9 mg
- Vitamin C - 100 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine all ingredients and mix well.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for tomatillos that have a bright green color and are firm to the touch.
- Choose fresh jalapenos that are bright green with no signs of mold or bruising.
- Substitute bell pepper with a sweet pepper such as pimento, for a sweeter taste. This will give the salsa a unique flavor and will help balance out the spice from the jalapenos.
- Substitute red onion with shallots, for a milder onion flavor. Shallots will provide a subtle onion flavor without overpowering the other ingredients.
Mango Tomatillo Salsa Combine all ingredients except for the mango, and mix well. Add chopped mango and mix again. Add salt and pepper to taste.
Mexican Street Corn: This classic Mexican dish is the perfect accompaniment to the Chunky Tomatillo Salsa. The sweet, smoky corn is a great contrast to the tangy salsa, and the creamy mayonnaise and cheese add a delicious richness to the dish.
Grilled Mexican Shrimp: Grilled Mexican shrimp is a great addition to the Chunky Tomatillo Salsa. The smoky, charred flavor of the shrimp pairs nicely with the salsa's tangy flavor, and the shrimp's lightness is a nice contrast to the richness of the corn and cheese. Plus, it's a healthy and easy-to-make dish that can be cooked in minutes.
FAQ
Q: How much salt and pepper should I add?
A: Start with 1/4 teaspoon of salt and a few grinds of pepper. Taste the salsa and adjust the seasoning to your preference.
Q: Can I make this salsa ahead of time?
A: Yes, you can make the salsa up to 2 days ahead of time. Store it in an airtight container in the refrigerator until ready to serve.
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Fun facts:
Tomatillos are believed to have originated in Mexico, where they have been cultivated since pre-Columbian times.
The popularity of tomatillo salsa in the United States has been attributed to the influence of celebrity chef Rick Bayless, who has been credited with introducing the dish to the American public.