Roasted Tomatillo Salsa
In the mood for salsa verde? Skip the extra sodium and fillers you'll find in store-bought versions and try this homemade roasted tomatillo salsa instead!
Servings: 16 servings
- 1 lb tomatillos (husks removed, rinsed)
- ½ large onion (quartered)
- 3 serrano chiles (halved lengthwise, seeded)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 cup fresh cilantro (loosely packed, stems removed)
Preheat the oven to 375°F.
Add the tomatillos, onion, chiles, oil, and salt to an 8x8x2-inch glass baking dish.
1 lb tomatillos, ½ large onion, 3 serrano chiles, 1 tablespoon olive oil, 1 teaspoon sea salt
Place in the oven and roast until the vegetables are very soft, about an hour.
Remove from the oven and allow to cool slightly.
Transfer everything to a food processor and add the cilantro, then purée until almost smooth.
1 cup fresh cilantro
This recipe is for 16 servings of salsa. Each serving is 2 tablespoons.
Salsa can be stored in an airtight container in the refrigerator for 1-2 weeks.
Serving: 2tablespoons | Calories: 18kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 1.2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 148.6mg | Potassium: 85.8mg | Fiber: 0.6g | Sugar: 1.3g | Net carbs: 1.4g