Roasted Tomatillo Salsa Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
1 lb tomatillos1 small yellow onion, cut in half4 garlic cloves- unpeeled5 jalapeno peppers1 t salt1 lime, zested and juiced
1. Remove papery husks from tomatillos. They will be sticky. Rinse them well.
2. Cut the tomatillos in half and place them cut side down on a foil-lined baking sheet.
3. Also on the baking sheet add the onion (cut side down), the garlic cloves and the jalapeno peppers.
4. Place under a broiler for about 8-10 minutes to lightly blacken the skin. About half way through broiling, turn the jalapenos over to blacken the other side.
5. Remove the baking sheet from the broiler and allow all of the veggies to cool.
6. Add the tomatillos to a food processor or blender.
7. Peel the garlic and toss it in.
8. Give the onion a rough chop and toss it in also.
9. Cut the stems off of the jalapenos, and then cut them in half lengthwise. Using a spoon, gently scoop out the ribs and seeds. These are going to join the party in the food processor also.
10. Add the lime zest and juice, and the salt.
11. Process the mixture until its pretty smooth.
Store the salsa in an airtight container in the fridge for 4-5 days. I personally bottled 1/4 of it and put it into the fridge. I split the rest into 3 individual quart size freezer bags and froze it so that we can enjoy it later. Fresh salsa whenever I please makes me a happy girl!
Serving Size: Makes 4 cups of salsa
Number of Servings: 32
Recipe submitted by SparkPeople user JESSICALEGAN.
2. Cut the tomatillos in half and place them cut side down on a foil-lined baking sheet.
3. Also on the baking sheet add the onion (cut side down), the garlic cloves and the jalapeno peppers.
4. Place under a broiler for about 8-10 minutes to lightly blacken the skin. About half way through broiling, turn the jalapenos over to blacken the other side.
5. Remove the baking sheet from the broiler and allow all of the veggies to cool.
6. Add the tomatillos to a food processor or blender.
7. Peel the garlic and toss it in.
8. Give the onion a rough chop and toss it in also.
9. Cut the stems off of the jalapenos, and then cut them in half lengthwise. Using a spoon, gently scoop out the ribs and seeds. These are going to join the party in the food processor also.
10. Add the lime zest and juice, and the salt.
11. Process the mixture until its pretty smooth.
Store the salsa in an airtight container in the fridge for 4-5 days. I personally bottled 1/4 of it and put it into the fridge. I split the rest into 3 individual quart size freezer bags and froze it so that we can enjoy it later. Fresh salsa whenever I please makes me a happy girl!
Serving Size: Makes 4 cups of salsa
Number of Servings: 32
Recipe submitted by SparkPeople user JESSICALEGAN.
Nutritional Info Amount Per Serving
- Calories: 7.3
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 73.1 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.4 g
- Protein: 0.2 g
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