Roasted Tomatillo Chile Salsa
I like to use this roasted tomatillo salsa in my enchiladas or as a topping for nachos.
- Preparing Time: 30 minutes
- Total Time: 20 minutes
- Served Person: 8
roast
snacks
side dish
sauces
tomatillos
mexican
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup fresh cilantro chopped
- 1 lime juiced
- 2 teaspoon salt
- 2 pound tomatillos husked
- 2 white onion peeled, quartered
- 8 cloves garlic peeled
- 4 jalapeno chili seeded
- 4 teaspoon ground cumin
- Carbohydrate 12.83029 g
- Cholesterol 0 mg
- Fat 1.73977 g
- Fiber 3.52224997597933 g
- Protein 2.18841 g
- Saturated Fat 0.2157375 g
- Serving Size 1 1 Serving (161g)
- Sodium 7.0555 mg
- Sugar 9.30804002402067 g
- Trans Fat 0.455181 g
- Calories 66 calories
Preheat oven to 400 deg F. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro and lime juice and pulse mixture until well combined, but still chunky.
