Roasted Tomatillo Salsa Verde Recipe

Fresh roasted tomatillos, onions and garlic make this roasted tomatillo salsa verde special.

5 from 1 vote

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Prep Time 10

Cook Time 12

Total Time 22

Course Main Course

Cuisine Mexican

Servings servings

Calories 314 kcal

Ingredients

Salsa Verde

1 lb tomatillos paper skin removed
2 teaspoon canola oil
1 each serrano chile cut in half, stemmed and seeded
2 cloves garlic skins on
½ large white onion chopped
1 cup cilantro coarsely chopped, with stems
1 each lime juiced
2 teaspoon kosher salt

Instructions

Salsa Verde

Preheat the broiler. Toss the tomatillos, serrano chile and onion with the oil in a large bowl. Move them to a sheet pan covered with foil. Broil for 6 minutes. Remove the garlic and turn the other vegetables over. Broil until slightly charred, about 6 minutes more. Set aside and allow to cool.
Peel the skin off the garlic and discard. Place the garlic cloves and the rest of the charred vegetable in a blender. Add the cilantro, lime juice and salt and blend on high until smooth.

Nutrition

Calories: 314kcalCarbohydrates: 26gProtein: 13gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 35mgSodium: 1493mgPotassium: 617mgFiber: 4gSugar: 10gVitamin A: 981IUVitamin C: 22mgCalcium: 268mgIron: 2mg

Keyword corn, enchiladas, poblano

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