Quick & Easy Roasted Tomatillo Salsa Verde
This Tomatillo Salsa Verde is easy to make and it's out of this world delicious. With this method, the veggies roast quick and it's ready fast!
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Ingredients
- 2 pounds tomatillos, husks removed, halved
- 1-2 large jalapeño pepper, halved seeds removed
- 2 shallots, halved
- 4 garlic cloves
- 1 bunch cilantro, stems and leaves roughly chopped
- 1 lime, juiced
- ½ teaspoon salt, more to taste
Instructions
Roast the vegetables:
- Preheat oven to BROIL on high and place oven rack in the middle of the oven.
- On a large sheet pan, place the tomatillos, jalapeño, shallots, and garlic. Roast for 3 to 5 minutes, until tomatillos and shallots start to blacken. Flip vegetables over and roast for an additional 2 minutes, until all the vegetables have softened and are slightly charred.
- Remove pan from oven and allow vegetables to cool down to room temperature for about 15 minutes.
Make salsa verde:
- Transfer roasted vegetables and the juices to a food processor or blender. Add the cilantro, lime, and salt. Pulse to combine and blend until salsa verde is smooth.
- Store in an airtight jar and refrigerate for up to 1 week.
Nutrition
Serving: 4 tablespoons | Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 148mg | Potassium: 345mg | Fiber: 3g | Sugar: 5g | Vitamin A: 170IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg
