Roasted Tomatillo Salsa
- Level: Easy
- Yield: 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 85
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 268
- Total: 40 min
- Active: 15 min
Ingredients
2 pounds fresh tomatillos, husked and well rinsed
2 fresh jalapeno peppers
1 medium white onion, quartered
4 tablespoons olive oil
4 cloves garlic, unpeeled
1/2 cup loosely packed fresh cilantro leaves
Juice of 1/2 lime
Kosher salt
Directions
- Preheat the oven to 450 degrees F.
- Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
- Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
- Serve with chips or as a salsa for tacos and burritos.