Roasted Green Salsa with Tomatillos

Valerie Rice

Ingredients

  • 20  wild tomatillos or 10 cultivated ones*
  • jalapeños
  • cloves garlic
  • 1 Teaspoon  salt
  • 1 Tablespoon  chopped cilantro leaves

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.

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. 

Notes

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

Nutrition

Calories per serving:

30 calories

Dietary restrictions:

Balanced Low Fat Abs, Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

1%

Servings:

8
  • Fat 7g 11%
  • Carbs 44g 15%
  • Saturated 1g 5%
  • Fiber 14g 57%
  • Sugars 29g
  • Monounsaturated 1g
  • Polyunsaturated 3g
  • Protein 7g 15%
  • Sodium 2,335mg 97%
  • Calcium 66mg 7%
  • Magnesium 144mg 36%
  • Potassium 1,962mg 56%
  • Iron 4mg 25%
  • Zinc 2mg 11%
  • Phosphorus 286mg 41%
  • Vitamin A 70µg 8%
  • Vitamin C 132mg 220%
  • Thiamin (B1) 0mg 22%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 13mg 66%
  • Vitamin B6 1mg 32%
  • Folic Acid (B9) 60µg 15%
  • Vitamin E 4mg 21%
  • Vitamin K 83µg 103%
See detailed nutritional info Have a question about nutritional data? Let us know.
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