Roasted Salsa Verde
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
Turn on your broiler and get it nice and hot.
Place the whole tomatillos, garlic, jalapenos, and quartered onion pieces in a shallow baking dish and roast under the broiler for about 10 minutes, turning half way, until vegetables are charred on the outside.
Take them out of the oven and let them cool for about 10 minutes. Pull the stems from the jalapenos and remove the peel the garlic, it should just squeeze out. Dump everything into a blender. Make sure to also add the juices from the baking dish that seeped out during cooking!
Add the cilantro,salt, and juice of one lime and blend until well blended and then your salsa is ready to eat. It should keep for between 5-7 days, although it never lasts that long in my house.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.