Roasted Tomatillo Salsa Verde
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Roasted Tomatillo Salsa Verde
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Roasted tomatillo salsa verde is easy to make than you can imagine. This delicious Mexican green salsa is made by blending together roasted tomatillos, garlic, jalapenos along with onion, cilantro, salt and lemon juice.
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Ingredients
- 1 ½ pounds tomatillos
- 3 small jalapeños (or 1 large jalapeno)
- 4 small garlic cloves (or 2 large cloves)
- ½ cup white onion diced
- ½ cup fresh cilantro with stalk on
- ½ tablespoon lemon juice
- salt to taste
Instructions
- Remove thin husk from tomatillos and rinse it.
- Place cleaned tomatillos in cast iron pan along with jalapenos and garlic over stove top. If you prefer milder heat, cut jalapeno into half, remove seeds before roasting. Roast on medium flame.
- Once browned flip and roast on other side.
- Remove from heat.
- Add roasted tomatillos, roasted garlic, roasted jalapenos along with diced white onion, fresh cilantro leaves, salt and lemon juice to a food processor.
- Pulse several times until you get coarse puree.NOTE: do not over process to make smooth puree. You want salsa to be slightly chunky.
- Serve with chips or nachos.
- You can also top it over tacos, enchiladas or over chicken.
Notes
- Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Choose the best quality firm tomatillos for this recipe. Over-riped squishy ones won’t make great tasting salsa verde.
- Jalapenos with seeds adds decent heat to tomatillo salsa. If you can’t handle too much heat, remove seeds from jalapenos or reduce the quantity of jalapenos from 3 small to 1.
- Remove peppery husk from tomatillos and rinse well before using.
- White onions are sweet and works best with salsa verde. Avoid yellow or red onion as it will add pungent taste to the dish.
- You can roast onions too along with tomatillo to reduce the pungent flavor. I like raw onion taste in my salsa so added them raw.
- You must use freshly squeezed lemon juice in the recipe. The bottled stuff would ruin the salsa.
- Pulse, don’t over process. Pulsing food processor a few times to get coarse mix. You want salsa to be slightly chunky.
- I did not add sugar in the recipe. Taste test and if salsa verde it too tart add ½ teaspoon sugar to balance the tartness.
Nutrition Information
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Calories
35kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
2mg
(0%)
Potassium
268mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
221IU
(4%)
Vitamin C
18mg
(20%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Calories | 35kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 268mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 18mg | 20% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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