Chipotle Tomatillo Green-Chili Salsa
Ingredients
-
2
pounds
tomatillos, husks removed, halved
-
1
each
Roma tomato, halved
-
1-2
each
jalapeño peppers, stemmed, seeded if desired
-
½
each
red onion, cut into large chunks
-
2
cloves
garlic
-
½
cup
cilantro leaves, loosely packed
-
1
teaspoon
ground cumin
-
½
teaspoon
oregano, dried
-
to taste
salt and freshly ground black pepper
-
¼
cup
fresh lemon juice
-
¼
cup
fresh lime juice
Instructions
- Preheat the oven to 500°F and line a baking sheet with aluminum foil.
- Clean and rinse the tomatillos, then cut them in half along with the Roma tomato.
- Place the halved tomatillos and tomato cut-side down on the baking sheet, holding back a couple of raw tomatillos.
- Roast in the oven for about 20 minutes until they develop toasty, blackened bits.
- In a food processor, combine the roasted tomatillos and tomatoes, the reserved raw tomatillos, jalapeños, red onion, garlic, cilantro, cumin, and oregano.
- Pulse until the mixture is mostly smooth with some texture.
- Taste and adjust the spiciness with more chiles or seeds if desired.
- Add lemon and lime juices, and season to taste with salt and pepper.
Nutrition Facts (estimated)
Servings
12 (½ cup each)
Calories
47
Total fat
1g
Total carbohydrates
9g
Total protein
1g
Sodium
3mg
Cholesterol
0mg
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