Recipe by Paula Bowman
Photography by Jim Norton
Food styling by Claire Stubbs
Prop styling by Jane Hardin
First published in Wish Summer 2007
This salsa uses tomatillos* instead of tomatoes. Try serving it with grilled fish or as a topping on hamburgers.
Ingredients (MAKES 1 CUP)
|1 lb||tomatillos,* husks removed (about 8 medium tomatillos)|
|1/4 cup||thinly sliced green onions|
|1/4 cup||chopped fresh cilantro|
|1/4 tsp||grated lime zest|
|1 tbsp||fresh lime juice|
|1/2 tsp||minced garlic|
|1/4 tsp||kosher salt|
- On a sheet pan, roast tomatillos and jalapenos under broiler for 5 minutes. Turn over and continue to roast another 5 minutes until soft and slightly blackened. Cool.
- Cut jalapenos in half and remove seeds. Transfer tomatillos and jalapenos to a food processor and pulse until roughly chopped.
- Mix remaining ingredients in a bowl. Add tomatillo mixture and blend well.
- Refrigerate at least one hour to allow flavours to develop.
Nutrients per serving (2 tbsp): 19 calories, 0 g fat, 1 g protein, 4 g carbs, 1 g fibre. Nutrients per serving (with 6 oz./ 375 g grilled halibut): 247 calories, 5 g fat, 44 g protein, 4 g carbs, 1 g fibre.