4
1 rating

Roasted Green Salsa with Tomatillos

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.

Notes

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

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. 

Nutritional Facts
Servings8
Calories Per Serving30
Total Fat0.9g1.4%
Sugar4gN/A
Saturated0.1g0.6%
Protein0.9g1.8%
Carbs6g2%
Vitamin A9µg1%
Vitamin C17mg28%
Vitamin E0.5mg2.6%
Vitamin K11µg13%
Calcium8mg1%
Fiber2g7%
Folate (food)8µgN/A
Folate equivalent (total)8µg2%
Iron0.6mg3.1%
Magnesium18mg5%
Monounsaturated0.1gN/A
Niacin (B3)2mg8%
Phosphorus36mg5%
Polyunsaturated0.4gN/A
Potassium246mg7%
Sodium212mg9%
Zinc0.2mg1.4%