Roasted Tomatillo Salsa
Ingredients
The vegetables
-
1
lb
tomatillos
-
3-4
cloves
garlic
-
1
small
yellow or white onion
-
1
whole
jalapeno pepper
The seasoning and garnish
-
¾
tsp
kosher salt
-
½
tsp
freshly ground black pepper
-
½
cup
chopped cilantro
-
Juice of 1
lime
-
¼-⅓
cup
chopped green onions
For roasting
-
a few spritzes of
extra virgin olive oil
Instructions
- Preheat the oven to 500°F and line a baking sheet with aluminum foil.
- Husk and rinse the tomatillos, then cut any large ones in half.
- Combine the tomatillos, unpeeled garlic, quartered onion, and halved jalapeno on the baking sheet.
- Spritz the vegetables with olive oil and toss to coat.
- Bake for 15 minutes, then broil for an additional 3-5 minutes if needed until charred.
- Allow the roasted vegetables to cool, then squeeze the roasted garlic into a blender.
- Add the remaining roasted vegetables, salt, pepper, and lime juice to the blender and process to desired consistency.
- Transfer the salsa to a serving dish and stir in chopped cilantro and green onions before serving.
Nutrition Facts (estimated)
Servings
4
Calories
50
Total fat
2g
Total carbohydrates
8g
Total protein
1g
Sodium
300mg
Cholesterol
0mg
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