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Roasted Tomatillo Salsa





Yields
Makes about 1 1/4 cups

Notes: This green salsa from Renee Shepherd makes an excellent dip or a topping for grilled chicken or fish.

 1 pound tomatillos (about 8, each 2 in. wide)
 1 fresh serrano chili (1/4 oz.)
 1/4 teaspoon chopped garlic
 1 or 2 green onions, rinsed, ends trimmed, and chopped
 1 tablespoon lime juice
 1 tablespoon chopped fresh cilantro
  Salt and peper
Step 1
1

Remove and discard husks from tomatillos; rinse tomatillos. Rinse chili; remove and discard stem. Place tomatillos and chili in a 9-inch square baking pan and broil 4 inches from heat, turning as needed, until browned well on all sides, 12 to 15 minutes total for tomatillos and 6 to 8 minutes for chili. Remove vegetables as done.

Step 2
2

In a food processor or blender, whirl tomatillos, chili, garlic, green onions, and lime juice, pulsing just until mixture is coarsely chopped; do not overprocess. Stir in cilantro, then salt and pepper to taste.

Step 3
3

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories7.5
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.4mg1%
Total Carbohydrate 1.4g1%

Dietary Fiber 0.4g2%
Protein 0.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.