Salsa Verde
Ingredients
-
1½
pounds
tomatillos
-
1
whole
poblano pepper
-
2
whole
jalapeno peppers
-
2
cloves
garlic
-
½
cup
white onion
-
⅔
cup
cilantro leaves
-
1¼
teaspoons
salt
-
2
tablespoons
lime juice
-
as needed
spray
cooking spray
Instructions
- Preheat the broiler and coat a sheet pan with cooking spray.
- Place tomatillos, poblano peppers, jalapeno peppers, and garlic on the sheet pan.
- Broil for 7-8 minutes until the vegetables are tender and charred.
- Place the roasted peppers in a plastic bag, seal it, and let sit for 5 minutes to loosen the skins.
- Peel the skins off the peppers.
- In a food processor, combine the tomatillos, peppers, garlic, onion, cilantro, salt, and lime juice.
- Pulse until the mixture is mostly smooth but still has some texture.
- Taste and adjust salt if needed, then serve immediately or refrigerate for up to 4 days.
Nutrition Facts (estimated)
Servings
8
Calories
38
Total fat
1g
Total carbohydrates
7g
Total protein
1g
Sodium
293mg
Cholesterol
0mg
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