Description
This Salsa Verde recipe is a zesty and flavorful sauce perfect for dipping, topping, or marinating. Made with roasted tomatillos, garlic, jalapeño, onion, and cilantro, it’s a versatile condiment that adds a burst of freshness to any dish.
Ingredients
Units
Scale
Roasted Tomatillos:
- 1 pound tomatillos (about 12 medium)
Seasonings:
- 3 cloves garlic, peeled and smashed
- 1 medium serrano or jalapeño pepper, halved lengthwise and seeds removed
- 1/2 cup diced white onion (1/4 medium)
- 1/2 cup coarsely chopped fresh cilantro leaves and tender stems
- 1 teaspoon kosher salt
- 2 tablespoons water
Instructions
- Prepare Vegetables: Preheat the broiler. Line a baking sheet with foil. Clean and halve tomatillos, place cut-side down on the baking sheet. Add garlic and pepper.
- Broil: Broil vegetables until charred, rotating as needed, about 5-7 minutes. Remove garlic if charred before tomatillos.
- Cool and Blend: Let vegetables cool. Rinse and drain onion. Blend tomatillos, garlic, pepper, onion, cilantro, salt, and water until desired consistency.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
- Sugar: 2g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
