Roasted Salsa Verde recipe
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Ingredients
- 12 medium tomatillos, peeled 3 Anaheim chile peppers 2 large onions, peeled 2 jalapeno pepper, seeded and minced 5 cloves garlic, peeled 1 bunch fresh cilantro, stems removed 2 tablespoons lemon juice 1 pinch salt to taste
Nutrition Info
- 35.1 caloriescarbohydrate: 7.3 gcholesterol: : -fat: 0.6 gfiber: 1.8 gprotein: 1.2 gsaturatedFat: 0.1 gservingSize: -sodium: 21.2 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Roasted Salsa Verde
Directions
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet, flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.