Ingredients for Tomato Tomatillo Salsa
- 1 lb ripe tomatoes
- 1 lb tomatillos (husked and chopped)
- 1/2 cup finely chopped red onion
- Jalapeno Peppers
- Garlic Clove
- Fresh Coriander
- Extra Virgin Olive Oil
- Orange Juice
- Salt And Pepper
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How to Make Tomato Tomatillo Salsa
- Blanch 1 lb ripe tomatoes in a pot of boiling water for 30 seconds.
- Immediately transfer tomatoes to a bowl of ice water. Once cool enough to handle, peel, seed, and chop the tomatoes, yielding about 2 cups.
- In a medium bowl, combine the chopped tomatoes, 1 lb tomatillos (husked and chopped), 1/2 cup finely chopped red onion, 1-2 jalapeños, seeded and minced (adjust to your spice preference), 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon cumin.
- Gently stir to combine all ingredients. Taste and adjust seasonings as needed.
- For best flavor, allow the salsa to rest for at least 15 minutes at room temperature or refrigerate for up to 24 hours before serving. If refrigerating, bring to room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
9g
Carbs
3g
