Roasted Salsa Verde

Published on February 1, 2020

• 12 medium tomatillos, peeled

• 3 Anaheim chile peppers

• 2 large onions, peeled

• 2 jalapeno pepper, seeded and minced

• 5 cloves garlic, peeled

• 1 bunch fresh cilantro, stems removed

• 2 tablespoons lemon juice

• 1 pinch salt to taste

1. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

2. Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.

3. Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.

4. Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

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Nutrition Facts (per serving)

35Calories1g Fat7g Carbs1g Protein

None

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Nutrition FactsServings Per Recipe10Calories35% Daily Value *Total Fat1g1%Saturated Fat0g1%Sodium21mg1%Total Carbohydrate7g3%Dietary Fiber2g6%Total Sugars4gProtein1gVitamin C30mg151%Calcium19mg1%Iron1mg3%Potassium239mg5%

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