Roasted Tomatillo Salsa

Roasted Tomatillo Salsa
Roasted Tomatillo Salsa
This salsa comes together quickly (and can be made two days ahead). If you're pressed for time, there are several good prepared tomatillo salsas on the market. Extra salsa will keep, covered, in the refrigerator for up to a week. Mix with sour cream for a vegetable dip, or add to chicken soup and garnish with strips of fried tortillas.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 2 cups
Mexican Food Processor Roast Fourth of July Super Bowl Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Wheat/Gluten-Free Oscars Cinco de Mayo Spring Summer Family Reunion Poker/Game Night Low Cholesterol Vegan Tomatillo Party Potluck Bon Appétit Small Plates
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • Carbohydrate 9 g(3%)
  • Fat 5 g(7%)
  • Fiber 3 g(11%)
  • Protein 1 g(3%)
  • Saturated Fat 1 g(3%)
  • Sodium 332 mg(14%)
  • Calories 76

Preparation Preheat oven to 375°F. Toss first 5 ingredients in 8x8x2-inch glass baking dish. Roast in oven until tomatillos and onion are very soft, about 1 hour. Transfer contents of baking dish to processor and add cilantro. Puree until almost smooth. Transfer salsa to bowl. Chill or serve at room temperature.

Preparation Preheat oven to 375°F. Toss first 5 ingredients in 8x8x2-inch glass baking dish. Roast in oven until tomatillos and onion are very soft, about 1 hour. Transfer contents of baking dish to processor and add cilantro. Puree until almost smooth. Transfer salsa to bowl. Chill or serve at room temperature.

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