5-quart saucepot, Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove, Wooden Spatula
- 1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
- 2 serrano pepper more or less to taste
- 2 clove garlic roughly chopped
- 6 tablespoon white onion roughly chopped
- 1 teaspoon Kosher salt more or less to taste
Optional:
- 8 tablespoon fresh cilantro chopped
Add the tomatillos and the peppers to a large saucepan. Add water to just cover and bring to a boil. Simmer, uncovered, for 12-15 minutes.
Drain, reserving 1/2 cup of liquid.
In a blender, puree the peppers, tomatillos, garlic and chopped onion, and the cilantro if using. Add just enough of the reserved liquid, if needed for desired consistency. Add salt to taste.
Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg