
Roasted Tomatillo Salsa Verde
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
23 mins
-
Servings
2 to 3 Cups
-
Calories
156 kcal
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Course
Appetizer
-
Cuisine
South American

Roasted Tomatillo Salsa Verde
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Roasted tomatillo salsa is perfect for game day snacking. The rich taste of smoky tomatillos blends perfectly with jalapenos and garlic.
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Ingredients
- 2 pounds fresh tomatillos husked and rinsed
- 3 cloves garlic papery skin left intact
- 2 Serrano peppers
- ⅔ cup roughly chopped cilantro
- 2 teaspoons fresh lime juice
- ¼ - ½ teaspoon kosher salt to taste
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Instructions
- Preheat broiler.
- Place tomatillos, serrano peppers and garlic cloves on a baking sheet lined with foil.
- Place baking sheet under the broiler and cook until tomatillos are soft and starting to blacked, 7 to 8 minutes. The garlic and serrano peppers should be removed from the tray if starting to blacken too much.
- Remove skin from garlic and cut the stems off the serrano peppers.
- Using tongs, transfer the tomatillos, serrano peppers and garlic to the bowl of a food processor.
- Add cilantro, lime juice and salt, and pulse to puree to a slightly chunky consistency.
- Transfer salsa to a serving dish, let cool and serve.
Nutrition Information
Show Details
Calories
156kcal
(8%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
881mg
(37%)
Potassium
1280mg
(37%)
Fiber
9g
(36%)
Sugar
18g
(36%)
Vitamin A
935IU
(19%)
Vitamin C
60.1mg
(67%)
Calcium
40mg
(4%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 2to 3 Cups
Amount Per Serving
Calories 156 kcal
% Daily Value*
Calories | 156kcal | 8% |
Carbohydrates | 29g | 10% |
Protein | 5g | 10% |
Fat | 5g | 8% |
Saturated Fat | 1g | 5% |
Sodium | 881mg | 37% |
Potassium | 1280mg | 27% |
Fiber | 9g | 36% |
Sugar | 18g | 36% |
Vitamin A | 935IU | 19% |
Vitamin C | 60.1mg | 67% |
Calcium | 40mg | 4% |
Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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