Roasted Tomatillo Salsa is low in Cholesterol, but is full of Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese. If you are watching your sodium intake, reduce the amount of salt or skip it altogether. The beauty of making your own salsa is that you can control the sodium, unlike salsa you purchase in a jar.
Roasted Tomatillo Salsa
- 1 lb tomatillos about 6 large, papery husks removed, rinsed
- 1/2 large onion quartered
- 3 serrano chiles halved lengthwise, seeded
- 1 Tbsp olive oil
- 1 tsp sea salt
- 1 cup loosely packed fresh cilantro, stems removed
Preheat oven to 375°F. Place tomatillos, onion, chiles, oil and salt in an 8x8x2-inch glass baking dish. Roast until vegetables are very soft, about an hour. Let cool slightly.
Transfer everything to a food processor and add cilantro. Purée until almost smooth. Pour into storage container and chill. Serve cold or at room temperature.