Roasted Green Salsa with Tomatillos Recipe


Nutrition

Cal/Serving: 30
Daily Value: 1%
Servings: 8

Balanced
Low-Fat-Abs, Sugar-Conscious, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat1g1%
Saturated0g1%
Carbs6g2%
Fiber2g7%
Sugars4g0%
Protein1g2%
Sodium292mg12%
Calcium8mg1%
Magnesium18mg5%
Potassium245mg7%
Iron1mg3%
Zinc0mg1%
Vitamin A170IU3%
Vitamin C16mg27%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg2%
Niacin (B3)2mg8%
Vitamin B60mg4%
Folic Acid (B9)8µg2%
Vitamin E1mg3%
Vitamin K10µg13%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Valerie Rice

Green salsa can be made any number of ways, but I think my roasted version is the best. It’s a great condiment for Mexican food of all types and a fantastic option on grilled fish, shrimp, or octopus; it also complements roasted chicken deliciously.

INGREDIENTS

  • 20 wild tomatillos or 10 cultivated ones*
  • 3 jalapeños
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 tablespoon chopped cilantro leaves

DIRECTIONS

Roast your tomatillos and jalapeños in a dry cast-iron skillet over medium-high heat until they're blistered and charred. In a mortar or pestle, molcajete, or food processor, combine the garlic and the salt. Remove the stems from the roasted tomatillos and peppers and add to the the garlic and salt. Next add the cilantro and purée until smooth. 

Recipe Details

Servings: 8
Total time: 10 minutes
Cuisine: Mexican
Special Designations: Vegetarian, Healthy

Notes and Substitutions:

* Wild tomatillos are smaller than cultivated ones, about the size of cherry tomatoes. 



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