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Servings: 1 1/2 cups
Calories: 54kcal
Scale this Recipe 1/2 cups
Ingredients
- 1 pound tomatillos about 7 to 8 small
- 1 small onion or 1/2 large onion
- jalapeno pepper or less if you don't like heat
- 1 1/2 tablespoons fresh squeezed lime juice
- 1 clove garlic
- 1/4 cup packed fresh cilantro
Instructions
- Preheat the oven to 400
- Peel, rinse and slice the tomatillos in half
- Arrange the tomatillos on a parchment lined baking sheet and roast them for 15 to 20 minutes until they begin to soften
- While the tomatillos are roasting, rough chop the onions, garlic and cilantro
- Once the tomatillos have been roasted and cooled off, add them to a food processor or high speed blender along with the lime juice, onions, garlic and cilantro and blend.
Notes
- For an extra fresh roasted salsa verde, I roast the tomatillos only. You can also add the jalapeno peppers and garlic to the roasting pan and roast them with the tomatillos.
- For a zesty salsa verde, make salsa verde with raw tomatillos. Peel and clean the tomatillos rough chop them and add them with the remaining ingredients to the blender or food processor.
Nutrition
Serving: 3ounces | Calories: 54kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 3mg | Fiber: 3g | Sugar: 6g
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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