Roasted Tomatillo Salsa
In the mood for salsa verde? Skip the extra sodium and fillers you'll find in store-bought versions and try this homemade roasted tomatillo salsa instead!
Ingredients
- 1 lb tomatillos, (husks removed, rinsed)
- ½ large onion, (quartered)
- 3 serrano chiles, (halved lengthwise, seeded)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 cup fresh cilantro, (loosely packed, stems removed)
Instructions
- Preheat the oven to 375°F.
- Add the tomatillos, onion, chiles, oil, and salt to an 8x8x2-inch glass baking dish.1 lb tomatillos, ½ large onion, 3 serrano chiles, 1 tablespoon olive oil, 1 teaspoon sea salt
- Place in the oven and roast until the vegetables are very soft, about an hour.
- Remove from the oven and allow to cool slightly.
- Transfer everything to a food processor and add the cilantro, then purée until almost smooth.1 cup fresh cilantro
Notes
This recipe is for 16 servings of salsa. Each serving is 2 tablespoons.
Salsa can be stored in an airtight container in the refrigerator for 1-2 weeks.
Nutrition Info Per Serving
Nutrition Facts
Roasted Tomatillo Salsa
Serving Size
2 tablespoons
Amount per Serving
Calories
18
% Daily Value*
Fat
1.2
g
2
%
Saturated Fat
0.2
g
1
%
Trans Fat
0
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.7
g
Cholesterol
0
mg
0
%
Sodium
148.6
mg
6
%
Potassium
85.8
mg
2
%
Carbohydrates
2
g
1
%
Fiber
0.6
g
2
%
Sugar
1.3
g
1
%
Protein
0.3
g
1
%
Net carbs
1.4
g
* Percent Daily Values are based on a 2000 calorie diet.