Salsa Verde
Ingredients
-
1 ¼
lbs
tomatillos, husked
-
1
unit
jalapeno, stem removed
-
⅔
cup
chopped yellow onion, rinsed
-
¼
cup
chopped cilantro
-
1
clove
garlic, minced
-
½
tsp
salt, or to taste
-
½ - 1
tsp
sugar, to taste
-
1
Tbsp
fresh lime juice
-
3
Tbsp
water, then more as desired
Instructions
- Preheat the broiler and adjust the oven rack about 4 inches below the broiler element.
- Place tomatillos and jalapeno on a baking sheet and roast for about 4-5 minutes until charred on top.
- Rotate the vegetables and continue roasting for another 3-5 minutes until charred on the opposite side.
- Slice the jalapeno and add it to a food processor along with the onion, cilantro, garlic, salt, sugar, lime juice, water, and tomatillos.
- Pulse the mixture several times to achieve a coarse puree, adding more water if needed.
- Serve warm or chill in the refrigerator before serving.
Nutrition Facts (estimated)
Servings
6
Calories
44
Total fat
1g
Total carbohydrates
9g
Total protein
1g
Sodium
196mg
Cholesterol
0mg
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