Green Salsa
 

Anyone know how to make a basic, simple green salsa with tomatillos. I tried it the other day with just one tomatillo and two fresh jalapenos and a little onion and it was not the least bit hot, which surprises me since the jalapeno to tomatillo ratio was high. It made the right amount of salsa as I just wanted a small amount, but it just wasn't hot. BTW tomatillos are very good tasting and apparently are not very high in carbs.

If the jalapenos are a bit old, they can lose their potency. Did you leave the seeds in or take them out?

If you're looking for a peppers that pack a big punch, try the small, pointy Thai chilies or the incendiary habanero.

Tomatillos are a good low-carb food. There's only 1.3 grams ECC in a medium tomatillo that weighs about 1.2 oz. or 34 grams.

Karen

I took the seeds out because I have always heard that the seeds are the hottest part. I am not really looking for something really hot, but this just was not hot at all. Do you suggest cooking the tomatillos first or using them raw. My friend's mom has done both and I have seen recipes with either.

I'm a fan of the raw salsa verde but I like tomatillos cooked in things like stews.

Leave some seeds and the membrane in the pepper. Jalapenos are not that hot, but that's a very subjective statement. :)

Karen

I will try it with some of the seeds and if it gets too hot, I will add another tomatillo. Thanks for the help