2 pound medium tomatillos, husked, rinsed
1/2 cup chopped
Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots (about 5 minutes per side for the chilies and 10 minutes per side for tomatillos, onion, and garlic).
Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to bowl. Cover and refrigerate until cold - at least 1 hour. Season salsa to taste with desired added salt.
Per 1/8 cup serving: 14 Calories; trace Fat (22.2% calories from fat); trace Saturated Fat; trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat.
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