Tomato and Tomatillo Salsa
Updated May 30, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 5tomatoes
- 5tomatillos, husks removed
- 2 or 3jalapenos
- ½small onion
- 1clove garlic
- ½cup fresh cilantro, chopped
- 2scallions, finely chopped
- ½teaspoon sugar
- 2teaspoons lime juice, or to taste
- Salt to taste
Nutritional analysis per serving (5 servings)
43 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 421 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Fill a kettle half full of water and bring to a boil. Add the tomatoes, tomatillos and jalapenos and boil 10 minutes. Drain the vegetables, reserving 1 cup of the cooking water. Peel the skin off the tomatoes and trim jalapeno stems.
- Step 2
Transfer the tomatoes, tomatillos and jalapenos to a blender or food processor and add the onion and garlic. Pulse until the vegetables are coarsely chopped. Pulse in ¼ cup cilantro. Add some of the reserved water if the mixture is too thick.
- Step 3
Transfer the salsa to a bowl and stir in the remaining cilantro, scallions, sugar and lime juice and season to taste with salt.
Private Notes