Salsa Verde

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Salsa Verde

Yield 8

ingredients

• 1 ½ pounds tomatillos, husked and rinsed
• 2 medium jalapeños, tops and stems removed, finely chopped
• ½ cup white onion, chopped
• ¼ cup packed fresh cilantro, chopped
• ¼ cup fresh lime juice
• ½ teaspoon salt, or to taste

Instructions

1. Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño on a rimmed baking sheet and broil until they’re partially blackened (about 5 minutes).
2. Remove the baking sheet from the oven, carefully flip the tomatillos and pepper with tongs and broil for 5 more minutes.
3. Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, peppers, and all of their juices into the food processor or blender.
4. Pulse until the mixture is mostly smooth. Season to taste with additional lime juice and salt, if desired.
5. The salsa will be thin, but will gel after a few hours in the refrigerator.

Nutrition Facts

Calories

35

Fat

1 g

Sat. Fat

0 g

Carbs

7 g

Fiber

2 g

Net carbs

5 g

Sugar

4 g

Protein

1 g

Sodium

75 mg

Cholesterol

0 mg