Fresh Salsa Verde
A bright, fresh, flavorful green salsa!
Servings 1.5 Cups
Calories 25kcal
Equipment
Ingredients
- 8 tomatillos husked left whole
- 1 large shallot peeled and halved
- 3 cloves garlic peeled
- 2 anaheim peppers halved and deseeded
- 1 jalapeno halved and (most of) the seeds cleaned
- 1 bunch fresh cilantro stems removed
- 2 teaspoons lime juice
- 1/2 tsp salt to taste
Instructions
- Prep: Preheat oven to 400℉ and line a baking tray with foil.
- Roast: On the tray, place the whole tomatillos, halved and deseeded anaheims, deseeded half of the jalapeno, shallots, and garlic. Roast on the middle rack for 20 minutes.
- Cool: Remove from the oven and let cool for a few minutes until the anaheims are cool enough to the touch to gently peel off the skins that should have separated a little after the roasting.
- Blend: Once skins are removed, add everything to the bowl of a food processor and add cleaned cilantro, lime juice, and salt, and blend until smooth - or to the consistency desired.
- Enjoy!
Notes
Nutritional value is for all 1 1/2 cups
Storage
Fridge: Store in an airtight container in the fridge for up to 7 days.
Freezer: Add to freezer-safe bags for up to two months.
Substitutions
Shallots: Use about 1/4 large white onion.
Adjust Heat
Use a smaller jalapeno and control the heat by removing all of the seeds, or leave a few jalapeno seeds in to add more heat.
Nutrition
Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1061mg | Potassium: 56mg | Fiber: 2g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 18mg | Calcium: 12mg | Iron: 1mg
