Description
Roasting the tomatillos and peppers first makes this homemade salsa verde recipe the best ever! You’ll love using it in all your favorite Tex-Mex recipes, but it’s equally delicious for dipping chips.
Yield: 7servings | Serving Size: 1/4 cup
Ingredients
3/4lbtomatillos, husks removed
1poblano chilli
1serrano chili, or jalapeno for milder
1clovegarlic, crushed
2tbspchopped onion
2tbspchopped cilantro
1/4teaspoonsugar
1tspkosher salt
Instructions
- Preheat the broiler. Rinse and dry the tomatillos. Line a broiler pan with foil and arrange the tomatillos on the foil along with the poblano and serrano chill peppers. Broil until they are charred on top, about 3 minutes. Use tongs to turn and broil the other sides until charred, 3 to 4 minutes.
- Wrap the tomatillos and chillies in foil and let them rest for 10 minutes. Unwrap the tomatillos and chillies and peel the skin off the poblano chilli and remove the seeds. The tomatillos and serrano chilli don’t need to be peeled or seeded.
- Place the tomatillos and chillies into the bowl of a food processor. Add the garlic, sugar and salt. Pulse the mixture until the ingredients are coarsely chopped.
Add 5 to 6 tablespoons of water, the onion, and cilantro. Pulse quickly until a coarse puree forms then transfer the salsa to a serving dish. Makes about 1 3/4 cup.
Last Step:
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Nutrition
Serving: 1/4 cup, Calories: 20kcal, Carbohydrates: 4g, Protein: 0.5g, Fat: 0.5g, Saturated Fat: 1g, Sodium: 161mg, Fiber: 1.2g, Sugar: 2.3g
