A green salsa made with tomatillos, onions, jalapenos and cilantro.
Servings: 4 cups
- 2 pounds tomatillos
- 2 jalapenos seeded
- 1 white onion quartered
- 1/4 teaspoon salt
- 1 cup fresh cilantro
- 1 tablespoon lime juice
Preheat oven to 425
Place tomatillos on a baking sheet lined with parchment paper
Roast in oven for 20 minutes until slightly browned on top. Remove from oven and allow to cool to room temperature.
Cut tomatillos into quarters and place in food processor along with quartered onion and chopped jalapeno. Puree for 20-30 seconds until well pureed.
Add cilantro, lime juice and salt. Pulse 4-6 times until cilantro is chopped.
Taste and add additional salt if needed
- Be certain to wash sticky residue from tomatillos before roasting
- For a milder salsa, use just one jalapeno
- For a spicier salsa, add an additional jalapeno
- Store prepared salsa in the refrigerator for up to 2 weeks
Serving: 4Tablespoons | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 172mg | Fiber: 1g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg