Fresh Salsa Verde
Oven-roasted tomatillos, garlic, and onion are blended with fresh jalapeno, cilantro, lime juice, and spices to make a refreshing salsa.
Equipment
- Food Processor or Blender
- 1 baking sheet for roasting vegetables
- sharp knife
- medium bowl
- mason jar or glass jar storage
Ingredients
- 10 medium sized tomatillos approximately 2 pounds
- 2 jalapenos
- 1 whole large sweet onion
- 3 whole cloves garlic peeled
- 2 tblsp olive oil
- 1 cup cilantro cleaned and stems trimmed back so using mostly leaves
- 2 limes juiced
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp sugar
Instructions
Preheat oven to 425 degrees.
- Remove outer skin or husk from tomatillos, wash and cut in half, place in a large bowl.
- Cut one of the jalapeno peppers in half and remove the seeds; place in a bowl; leave the second pepper whole and set aside. Remove the skin from the onion, cut off the ends, and cut into large chunks; add to the bowl. Remove the skin from the garlic cloves; add to the bowl with the other ingredients. Drizzle all the vegetables with olive oil and spread on a baking sheet.
- Bake at 425° for 25-30 minutes. Remove from oven and let cool.
- Remove the stem from the unroasted jalapeno pepper and add it, along with the cooled roasted vegetables, to your blender or food processor. Be sure to scrape all the juice from the pan into the food processor.
- Add cilantro, juice from 2 limes, cumin, salt, and sugar to food processor. Process on pulse for about 1 minute or until everything is completely chopped, being careful not to over process.
- Store in a glass quart jar in refrigerator for up to two weeks or eat immediately!
Nutrition
Serving: 2cupsCalories: 278kcalCarbohydrates: 21gProtein: 4gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 1185mgPotassium: 625mgFiber: 7gSugar: 19gVitamin A: 737IUVitamin C: 39mgCalcium: 54mgIron: 2mg
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