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Photo: Nico Schinco
Active Time:20 minsTotal Time:20 minsServings:9Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:9
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:9
Servings:
9
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundstomatillos, husks removed1-3 jalapeño peppers, stemmed2clovesgarlic, unpeeled¼cupcoarsely chopped fresh cilantro2teaspoonslime juice½teaspoonsalt¼cupfinely chopped white onion
Cook Mode(Keep screen awake)
Ingredients
1 ½poundstomatillos, husks removed
1-3 jalapeño peppers, stemmed
2clovesgarlic, unpeeled
¼cupcoarsely chopped fresh cilantro
2teaspoonslime juice
½teaspoonsalt
¼cupfinely chopped white onion
DirectionsPosition rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.Rinse tomatillos under warm water and pat dry. Place the tomatillos, jalapeño(s) to taste and garlic on the prepared pan. Broil, flipping everything halfway through, until well charred, 8 to 10 minutes. Let cool for 5 minutes. Remove seeds from the jalapeño(s), if desired. Peel the garlic.Transfer the vegetables to a food processor. Add cilantro, lime juice and salt. Pulse until the salsa is blended, but still has a chunky texture. Stir in onion before serving.To make aheadRefrigerate for up to 1 week.Originally appeared: EatingWell Magazine, September 2021; updated March 2023
Directions
Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.Rinse tomatillos under warm water and pat dry. Place the tomatillos, jalapeño(s) to taste and garlic on the prepared pan. Broil, flipping everything halfway through, until well charred, 8 to 10 minutes. Let cool for 5 minutes. Remove seeds from the jalapeño(s), if desired. Peel the garlic.Transfer the vegetables to a food processor. Add cilantro, lime juice and salt. Pulse until the salsa is blended, but still has a chunky texture. Stir in onion before serving.To make aheadRefrigerate for up to 1 week.
Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
Rinse tomatillos under warm water and pat dry. Place the tomatillos, jalapeño(s) to taste and garlic on the prepared pan. Broil, flipping everything halfway through, until well charred, 8 to 10 minutes. Let cool for 5 minutes. Remove seeds from the jalapeño(s), if desired. Peel the garlic.
Transfer the vegetables to a food processor. Add cilantro, lime juice and salt. Pulse until the salsa is blended, but still has a chunky texture. Stir in onion before serving.
To make ahead
Refrigerate for up to 1 week.
Originally appeared: EatingWell Magazine, September 2021; updated March 2023
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Nutrition Facts(per serving)28Calories1gFat5gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
