Back
5.0 from 12 votes

Roasted Tomatillo Salsa Verde

Crafted with ease and taste in mind, this recipe is a great choice.

Calories: 42 kcal
Course: Side Dish , Appetizer , Condiments , Snacks , Others
Cuisine: American , International

Ingredients

  • 7 medium tomatillos husks removed and washed
  • 1 jalepeño pepper deseeded and cut in half
  • 1 medium white onion peeled and quarter
  • 1 head of garlic cut in half horizontally
  • Juice of 2 limes
  • 1/2 cup fresh cilantro leaves only no stems
  • kosher salt to taste

Instructions

    Cup of Yum
  1. Adjust oven rack to 6 inches from the top and preheat your oven's broiler on high.
  2. Cut tomatillos in half and add them to a large rimmed baking sheet along with the deseeded jalepeño, quartered white onion, and halved garlic head, cut sides down.
  3. Broil the vegetables for 5-8 minutes, rotating the pan halfway through broiling to ensure there's no burning.
  4. Once the vegetables have a bit of char, take them out of the oven. Then add the roasted vegetables to a high powered blender or the bowl of a food processor. Make sure to squeeze the garlic from their skin, we don't want the skin in the salsa.
  5. Add the fresh lime juice and cilantro, then pulse until everything is puréed. Taste for salt, and add kosher salt to your tastes; I used around 1/2 tsp to 3/4 tsp.
  6. Transfer to storage containers and let cool.
  7. OPTIONAL: 'Season' your salsa verde by heating vegetable oil in a saucepan over medium heat, adding the salsa to it and cooking it to reduce the liquidity. This is great if you want to use the salsa verde for enchilada sauce.

Nutrition Information

Serving 1g Calories 42kcal (2%) Carbohydrates 10g (3%) Protein 1g (2%) Sodium 59mg (2%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 42

% Daily Value*

Serving 1g
Calories 42kcal 2%
Carbohydrates 10g 3%
Protein 1g 2%
Sodium 59mg 2%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.