Salsa Verde (Green Salsa)
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This is my favorite Salsa Verde recipe! The tomatillos and pepper are roasted for a flavorful light char, then the ingredients are quickly blitzed in a food processor for an easy finish. Such a bright refreshing chip dip or taco topping!
Ingredients
Instructions
Move oven rack about 4-inch below broiler element, preheat broiler to high heat.
Place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 - 5 minutes until charred on top (keep a close on on things as they can char pretty quickly - especially the pepper).
Rotate veggies to opposite side and roast until charred on opposite side, about 3 - 5 minutes longer.
Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan).
Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.
Nutrition
- Calories
- 44 kcal
- Carbohydrate Content
- 9 g
- Protein Content
- 1 g
- Fat Content
- 1 g
- Saturated Fat Content
- 1 g
- Sodium Content
- 196 mg
- Fiber Content
- 2 g
- Sugar Content
- 6 g
- Serving Size
- 1 serving
