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Ready In:
20 minutes
Serves: 4
Roasting tomatillos brings out their full flavor in this simple salsa.
What you'll need
Measuring cups
Blender
Measuring spoons
Oven
Oven mitt
Nonstick pan
Airtight container for storing
Ingredients
Serves 4
18 Tomatillos husks removed
2 Serrano Chile Pepper stemmed
1/2 cup Onion cut into large chunks
1/2 cup Cilantro fresh, chopped
1 tablespoon Lime Juice fresh
1/4 teaspoon Salt
1/4 teaspoon Sugar
1 tablespoon Olive Oil
Directions
1.
Preheat oven to 450°F.
2.
Put tomatillos, onion, and pepper on a non-stick baking sheet. Drizzle with olive oil and season with salt. Toss to coat. Roast for 15 minutes or until vegetables are tender.
3.
Remove vegetables from heat and let cool.
4.
Put all ingredients in a blender container, cover with a tight fitting lid, and blend until smooth. Add 1-2 tablespoons of water to achieve the desired consistency.
5.Serve or cover and refrigerate for up to 3 days.
Chef's Tips
For a creamier salsa, try adding a ripe avocado.
Nutrition Facts
Serving Size 0.50 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 60 | ||
| % Daily Value* | ||
| Total Fat 2 g | 3% | |
| Sodium 150 mg | 7% | |
| Total Carbohydrate 13 g | 5% | |
| Dietary Fiber 4 g | 14% | |
| Protein 2 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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