Easy Salsa Verde
Turn fresh tomatillos into a vibrant salsa verde with very little effort. This bright tasting sauce is thick and delicious making it perfect for dipping chips or staying in tacos.
Servings: 16 Servings (about 2 cups)
Ingredients
- 1½ pounds tomatillos
- 1-2 jalapenos
- ½ white onion
- ½ teaspoon garlic powder
- ½ cup cilantro
- 2 teaspoons lime juice
- ½ teaspoon salt
- ½ teaspoon cumin
Instructions
- Preheat oven to 400°F and grease a rimmed baking sheet.
- Remove the husks from the 1½ pounds tomatillos and rinse them. Cut in half and place cut side down on greased baking sheet.
- Cut ½ white onion into large chunks and place on baking sheet.
- Cut 1-2 jalapenos in half. For a milder salsa remove the seeds and ribbing. Place cut side down on baking sheet.
- Roast vegetables for about 25 minutes. Allow to cool before proceeding.
- In a food processor or blender, combine the roasted veggies, ½ teaspoon garlic powder, ½ cup cilantro, 2 teaspoons lime juice, ½ teaspoon salt, and ½ teaspoon cumin. Process to your desired consistency. Taste and adjust seasonings to your liking.
- Store in the refrigerator for up to a week or the freezer for up to 3 months.
Nutrition
Serving: 1Serving | Calories: 16kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 74mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 0.3mg
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