Green Goddess of Salsa: Roasted Tomatillo Salsa
Roasted tomatillo salsa with fresh cilantro, bright lime juice and a touch of honey to bring it all together.
Servings: 6 servings
- 2 pounds of tomatillos husks removed, rinsed and cut in half
- 1 red onion quartered
- 1 jalapeno cut in half (seeds removed, if less heat is preferred)
- 2-3 garlic cloves
- Bunch of fresh cilantro hard stems removed
- 1 tablespoon of honey
- Juice of 1 lime
- 1/2 cup water
- Salt to taste
Pre-heat oven to 400 degrees Fahrenheit and place tomatillos, onion, jalapeno and garlic clv0es on a baking sheet. Roast vegetables until softened and slightly charred, about 20 minutes.
Add cooked vegetables to a blender or food processor along with the cilantro, honey, lime juice, water and a good pinch of salt.
Puree until well blended and taste for seasoning.
Instead of roasting, try grilling or searing the tomatillos and onion until charred on the outside.
Add an avocado to make a creamy avocado-tomatillo salsa.
Will last in an air-sealed container in the refrigerator for up to 5 days.
Tomatillo salsa can be made ahead and frozen, but will have excess water once it defrosts,
Calories: 69kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 444mg | Fiber: 3g | Sugar: 10g | Vitamin A: 198IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg