This recipe can be prepared in 45 minutes or less.
We loved this refreshing condiment teamed with lean beef and with grilled shrimp.
Recipe information
Yield
Makes about 3 cups
Ingredients
1 pound fresh tomatillos
4 celery ribs
1 cup packed fresh cilantro sprigs
6 radishes
1 tablespoon fresh lemon juice
Preparation
Remove husks from and rinse tomatillos under warm water to remove stickiness. Pat tomatillos dry and cut about three fourths into 1/4-inch dice. In a blender or food processor puree remaining tomatillos until smooth. Cut celery into 1/4-inch dice and finely chop cilantro. Slice radishes and cut into julienne strips. In a bowl toss together all ingredients and season with salt. Salsa may be made 1 hour ahead and chilled, covered.
Nutrition Per Serving
Each 3/4-cup serving about 38 calories and less than 1 gram fat.
#### Nutritional analysis provided by Gourmet
