Salsa Verde
Bursting with fresh vibrant flavors, this authentic Salsa Verde is made with roasted tomatillos, jalapeño, and zesty lime juice.
Servings 8
Ingredients
- 1 ½ pounds tomatillos, husks removed and halved
- ½ large yellow onion, chopped
- 1 jalapeño pepper, sliced in half
- ½ cup fresh cilantro
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 450°F. Wash, dry and cut your tomatillos. Cut the small ones in half and large ones into 6 wedges so that they are all about the same size.
- Slice the jalapeño pepper in half lengthwise, and add half on a baking sheet along with the tomatillos. Bake for 20 minutes, then set aside to cool slightly.
- Chop the remaining half of jalapeño pepper and onion, then add them to the bowl of a food processor along with the salt, ground black pepper, cilantro, lime juice and roasted tomatillo and jalapeño pepper half. Be sure to add the juices from the baking sheet as well.
- Pulse for a few minutes or until well combined. You want the mixture pureed, but also a little chunky.
- Serve with your favorite tortilla chips or add to a number of dishes. See the post for some great ideas.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Salsa Verde
Amount per Serving
Calories
17
% Daily Value*
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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