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Tomatillo Salsa Verde in a blue bowl with tortilla chips
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Roasted Tomatillo Salsa Verde

Tomatillos give this Roasted Tomatillo Salsa Verde bright, fresh flavours that go well with any Mexican or Tex-Mex dishes! Delicious simply as a dip for tortilla chips, in tacos, enchiladas, or in your favourite Mexican recipes!
Course Appetizer, Seasonings and Sauces
Cuisine Mexican
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 8
Calories 14kcal
Author Elaine

Equipment

  • food processor or blender
  • baking sheet

Ingredients

  • 8 oz tomatillos, husked and rinsed
  • 2 cloves garlic
  • ¼ cup white onion
  • ¼ cup cilantro
  • 1 med jalapeño
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon sea salt
  • ½ teaspoon sugar, use Monkfruit for keto diet

Instructions

  • Remove the husks from the tomatillos and rinse to remove the stickiness. Slice in half through their equator.
  • Place tomatillos face down on a foil-lined baking sheet. Add garlic cloves (in their skins) to the sheet.
  • Broil 4 inches from element for 5-7 minutes, watching carefully, until they are slightly blistered.
  • Remove from oven and transfer to a food processor or blender.
  • Add remaining ingredients and pulse until combined. Leave the salsa verde a little chunky.
  • Taste and adjust seasoning to your liking, then transfer to a jar. Salsa will thicken as it cools. Store in refrigerator for up to 5 days.

Nutrition

Serving: 0.25cup | Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 1mg