Tomatillo Salsa
Yield: 5 cups
Materials
- 1 28oz can tomatillos
- 1 small onion quartered
- 3 jalapeño peppers stemmed
- ½ cup fresh cilantro coarsely chopped
- 1 avocado seeded and scooped, optional
- 3 cloves garlic
- salt to taste
- ¼ cup white vinegar if using fresh tomatillos
Instructions
- Puree all of the ingredients, including the tomatillo juice, in a blender or food processor.
- If using fresh tomatillos add ¼ cup white vinegar and you may require some salt to taste.
- Store in a tightly sealed container in the refrigerator for up to 4 days.
Notes
Variation: If you would licit try a smoky tomatillo salsa, substitute chipotle peppers for the jalapeño peppers. Chipotle peppers are smoked jalapeño peppers in a spicy adobo sauce and can be found canned in the Mexican foods section of your grocer.
I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.
Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.