Salsa Verde/Tomatillo Salsa
Homemade Salsa Verde is a roasted Tomatillo Salsa that is easy to make and so flavorful as a chip dip, or in enchiladas, tacos, and more. Yield: About 3-4 cups
Servings: 8 servings
Ingredients
- 1 pound tomatillos - husked and sliced in half
- 2 jalapeno peppers sliced with seeds removed
- 2 tablespoons olive oil
- 1 cup white onion chopped
- 2 cloves garlic minced
- ½ cup cilantro stems removed and chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ lime, juiced (about 2 tablespoons)
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with nonstick aluminum foil.
- In a medium sized bowl, toss the prepared tomatillos and jalapeno peppers in the oil until fully coated.
- Spread the tomatillos and peppers out on the prepared baking sheet and cook in the preheated oven for 10 minutes, turning once halfway through cooking time.
- Remove the roasted tomatillos and peppers and allow to cool for five minutes before proceeding.
- When the tomatillos and peppers have cooled, place them in the food processor with the onion, garlic, cilantro leaves, salt, pepper and lime juice.
- Pulse, scraping the sides of the food processor often until desired consistency is reached.
Notes
- If you don’t have a food processor, you can also use a blender to puree the roasted tomatillo salsa.
- As written, this salsa verde is a mild spice level. If you prefer more heat, you can leave the seeds in the jalapeños or even add an extra pepper.
- When picking the tomatillos, try to choose ones that are about the same size so they roast evenly.
- After pulsing, if the salsa is too thick you can just stir in a tablespoon or two of water to thin it out.
Nutrition
Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 204mg | Fiber: 2g | Sugar: 3g | Vitamin A: 173IU | Vitamin C: 14mg | Calcium: 13mg | Iron: 1mg
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