Roasted Salsa Verde Recipe
This simple salsa verde recipe is easy to make. Roasting the vegetables adds a delicious smoky flavor and mellows the acidity of the tomatillos. Enjoy with your favorite Mexican dishes.
Servings: 8
Calories: 42kcal
Ingredients
- 12 tomatillos husked, rinsed, and cut into quarters
- 1 medium onion peeled and chopped
- 2 jalapeños seeded and chopped
- 4 cloves garlic peeled
- extra virgin olive oil
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro
- 1/4 teaspoon pepper
- 1/8 teaspoon kosher salt
Instructions
- Preheat oven to 425˚F.
- Add your vegetables to a roasting pan. Drizzle the vegetables with olive oil and toss to coat evenly.
- Roast in a preheated oven for 15 minutes. Stir once half way through so the vegetables roast evenly. Remove the pan from the oven and let it cool for 5-10 minutes.
- Add the vegetables to a food processor or blender. Add the lime juice, cilantro, salt, and pepper. Blend until the salsa verde is at the consistency you like.
- Serve with tortilla chips or with your favorite Mexican inspired dishes. Makes about two cups. Store extras in the refrigerator for up to three days, or freeze for longer.
Nutrition
Serving: 0.5cup | Calories: 42kcal | Carbohydrates: 5.5g | Protein: 0.8g | Fat: 2.3g | Saturated Fat: 0.3g | Sodium: 36mg | Potassium: 178mg | Fiber: 1.4g | Sugar: 0.8g | Calcium: 110mg