Roasted Tomatillo Salsa Verde
Savor the vibrant flavors of this zesty tomatillo salsa, bursting with the freshness of tomatillos, spiced with serrano peppers, and balanced with hints of garlic, cilantro, and lime. With each tangy bite, experience a burst of color and taste that will elevate your meals to a whole new level.
— Constant Cookbook
Ingredients
- 2 lbs. fresh tomatillos, husked and rinsed
- 3 cloves garlic, papery skin left intact
- 2 serrano peppers
- 2/3 cup roughly chopped cilantro
- 2 tsp fresh lime juice
- 1/4 - 1/2 tsp kosher salt, to taste
Instructions
- Preheat broiler.
- Place tomatillos, serrano peppers and garlic cloves on a baking sheet lined with foil.
- Place baking sheet under the broiler and cook until tomatillos are soft and starting to blacked, 7 to 8 minutes. The garlic and serrano peppers should be removed from the tray if starting to blacken too much.
- Remove skin from garlic and cut the stems off the serrano peppers.
- Using tongs, transfer the tomatillos, serrano peppers and garlic to the bowl of a food processor.
- Add cilantro, lime juice and salt, and pulse to puree to a slightly chunky consistency.
- Transfer salsa to a serving dish, let cool and serve.
Yield
Makes 2 to 3 cups.
Nutrition
- Calories: 156 kcal
- Carbohydrate Content: 29 g
- Protein Content: 5 g
- Fat Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 881 mg
- Fiber Content: 9 g
- Sugar Content: 18 g
- Serving Size: 1 serving
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