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I’ve been making this salsa for years. It was in one of my previous cookbooks, Entertaining with Amy (definitely not a smart point friendly cookbook and thus the reason I ended up joining Weight Watchers). It’s great with chips, over enchiladas, and in my Chipotle Cilantro Dressing. It’s mild but you can make it hotter if you use this as a base and add 1 -2 finely chopped chipotle peppers (look at far salsa in background, it’s a little redder in color-that’s the Chipotle Salsa). I usually make this and divide it in half and use the other half for the Chipotle Salsa or for the Chipotle Cilantro Dressing. You can freeze whatever you don’t need right away for another day. If serving it with chips however, I think it tastes best fresh, not frozen.
Smart Points 0
Ingredients
2 lbs tomatillos
1 can green chilies
2–3 poblano peppers (these are mild)
1/4–1/2 jalapeño (depending on how hot you like it)
2 garlic cloves minced
1/2. c. chopped onion
1/2 c. cilantro leaves, chopped
salt and pepper to taste
Instructions
Soak the tomatillos in water to help remove the husks. Cut tomatillos, jalapeno and poblanos in half and place on a foil lined baking sheet.
Broil about 8 min until slightly blackened. Cool. Remove skins of poblanos and jalapeno.
In a food processor, combine tomatillos, jalapeno, green chilies, poblanos, onion, cilantro and garlic. Process until smooth.
Add salt and pepper to taste.
Refrigerate until needed. Keeps about 5 days in refrigerator or you can store in freezer safe containers in the freezer until needed.
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