Tomatillo, a small, sour, green fruit with a paperlike husk, is a key ingredient in many Latin American green sauces. In Canada, buy them fresh in late summer or canned all year round. No tomatillos? Substitute red or green tomatoes and use lime juice instead of the orange. Enjoy this salsa with grilled fish.
- Portion size 6 servings
- Credits : August 2009
Ingredients
Method
In saucepan of boiling water, blanch tomatoes just long enough to loosen skins, about 30 seconds. Immediately plunge into ice water. Peel, seed and chop enough to make about 2 cups (500 mL); let drain for 5 minutes.Meanwhile, chop tomatillos to make about 1 cup (250 mL).
In bowl, combine tomatoes, tomatillos, onion, jalape?o peppers, garlic, coriander, oil, orange juice, salt and pepper.
(Make-ahead: Refrigerate in airtight container for up to 24 hours. Drain before using.)
Makes about 3 cups (750 mL), or 4 to 6 servings.
Nutritional facts per each of 6 servings: about
- Sodium 102 mg
- Protein 1 g
- Calories 112.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
%RDI
- Iron 4.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 8.0
- Vitamin C 32.0
