Grilled Tomatillo Salsa - 11g Carbs, 3g Fiber
From: Eating Well - Summer 2004, The Eating Well Diabetes Cookbook (2005)
Tomatillos are delicious raw, but they take on a sweet, smoky flavor when cooked on the grill. This quick salsa makes a great topping for grilled meats and fish and it's excellent with eggs and corn tortillas. If you like, add some diced avocado just before serving.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Low sodium | Heart healthy | Healthy weight
| Gluten free
Active Time: 10 minutes
Total Time: 35 minutes
Servings: 4
Serving Size: 1/2 cup each
1 lb tomatillos, husked and rinsed (see Ingredient note)
1 small red onion, cut into 1/2-inch-thick slices
2 jalapeno peppers
1 Tbsp lime juice
1 Tbsp rice vinegar OR cider vinegar
2 tsp dark brown sugar
1/8 tsp salt, or to taste
Preheat grill.
Grill tomatillos, onion slices and jalapenos, turning occasionally, until
soft and a bit charred, 10 to 15 minutes. Remove vegetables as they are
ready. Let cool for about 10 minutes.
Peel, seed and stem the jalapenos. Place the tomatillos, onions, jalapenos,
lime juice, vinegar, brown sugar and salt in a food processor. Pulse until
the mixture is well blended but still has a chunky texture. Serve warm or chilled.
Tips & Notes - -
Make Ahead Tip: Cover and refrigerate for up to 4 days.
Ingredient Note: Tomatillos look like small green tomatoes covered by
a parchment-like husk. Often found in salsas and salads, they can be
used raw but cooking enhances the flavor and softens the tough outer
skin. Look for them near the tomatoes in markets.
Servings: 4
Serving Size: 1/2 cup each
Nutrition per Serving:
55 Calories, 1g Fat, 0g Sat, 0g Mono, 0mg Cholesterol, 1g Protein,
11g Carbs, 3g Fiber, 76mg Sodium, 357mg Potassium
Nutrition Bonus: Vitamin C (30% daily value).
Carbohydrate Servings: 1
Exchanges: 2 vegetable
User Review - -
7/16/2010 - anonymous -
Nice recipe. I usually roast them in a hot dry pan. But raw? I don't
agree. They need to at least be boiled before they are edible, IMHO.
Here in NE PA it appears to be a good year for tomatillos. Last year
I got them in September. This year I'll be picking the first this
weekend.
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