Roasted Salsa Verde

Name: Roasted Salsa Verde
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 1 lb, husked and rinsed tomatillos; 2 (1 for milder) jalapeños; 2 cloves, unpeeled garlic; 1/4, roughly chopped white onion; 1 cup, loosely packed fresh cilantro; 1, juiced lime; 1 tsp, or to taste kosher salt

Bright, smoky tomatillo salsa with charred jalapeño, garlic, and a fistful of cilantro — equally at home over tacos, eggs, or grilled chicken.

vegetarian
vegan
gluten-free
dairy-free
nut-free

Ingredients

tomatillos1 lb, husked and rinsed
jalapeños2 (1 for milder)
garlic2 cloves, unpeeled
white onion1/4, roughly chopped
fresh cilantro1 cup, loosely packed
lime1, juiced
kosher salt1 tsp, or to taste

Steps

Broil the tomatillos, jalapeños, and garlic.
Heat the broiler. Spread the tomatillos, jalapeños, and garlic on a foil-lined sheet pan. Broil until charred and softened, about 8 minutes, turning once.
Squeeze garlic and transfer to blender.
Squeeze the garlic from its skins. Transfer everything to a blender.
Add ingredients and blend.
Add the onion, cilantro, lime juice, and salt. Blend to your preferred texture — chunky or smooth.
Taste and cool salsa.
Taste and adjust salt. Cool to room temperature before using; keeps 4 days in the fridge.

Nutrition

Nutrition, per serving. 25 calories. Protein 1.1 grams, 14 percent. Carbs 6 grams, 77 percent. Fat 0.3 grams, 9 percent. Fiber 2 grams, sugar 3 grams, saturated fat 0 grams, sodium 320 milligrams. Estimated from ingredients.