Fresh Tomatillo-Poblano Salsa with Tortilla Wedges
- 6 6-inch corn tortillas, each cut into 6 wedges
Salsa
- 1/2 poblano pepper
- 2 medium tomatillos (about 6 ounces total), papery skins discarded, rinsed and patted dry
- 1/4 cup snipped fresh cilantro
- 1/4 teaspoon salt
- 1 tablespoon olive oil (extra-virgin preferred)
Serves: Serves 6 (2 tablespoons salsa and 6 tortilla wedges per serving)
Preheat the oven to 350°F. Place the tortilla wedges in a single layer on a large baking sheet. Bake for 10 minutes, or until just golden. Transfer the baking sheet to a cooling rack and let the tortilla wedges cool completely, about 5 minutes. In a food processor or blender, process the salsa ingredients except the oil for 10 to 15 seconds, or until the desired consistency. Pour into a small bowl. Stir in the oil. Serve with the tortilla wedges.
Tip: For a milder salsa, discard the ribs and seeds of the poblano before processing the pepper. Refrigerate any remaining salsa in an airtight container for up to two days. Store the tortilla wedges in an airtight container at room temperature for up to one week.
Nutrition Facts (1 serving):
Calories: 62 kcal
Carbs: 9 g
Protein: 1 g
Sodium: 120 mg
This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2008 by the American Heart Association.
