Ingredients for Roasted Tomatillo Salsa
- Tomatillo
- Garlic Cloves
- Jalapeno Peppers
- Yellow Onion
- Lime, Juice Of
- Fresh Cilantro
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- Fresh Ground Pepper
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How to Make Roasted Tomatillo Salsa
- Preheat oven to 500°F (260°C).
- Halve 1 pound tomatillos and place them on an ungreased baking sheet along with 4 cloves garlic (unpeeled), 2 jalapeños (halved), and 1/2 medium white onion (quartered).
- Roast for 15-20 minutes, stirring halfway through, until vegetables are charred and slightly softened.
- Remove from oven and let cool slightly.
- Remove stems from jalapeños and discard.
- Peel garlic cloves.
- Transfer roasted tomatillos, garlic, jalapeños, and onion to a food processor.
- Pulse until coarsely chopped but still with some texture.
- Transfer the mixture to a medium bowl.
- Stir in 1/4 cup lime juice, 1/2 cup chopped fresh cilantro, 2 tablespoons olive oil, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to combine.
- Taste and adjust seasonings as needed. Serve immediately or refrigerate for up to 4 days to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
71g
Fat
14g
Carbs
10g
