Roasted Tomatillo and Cilantro SalsaThis thick dip goes great with shrimp tacos. It can also be used as a chip dip.
Preheat oven to 375°F and put tomatillos, garlic, onion, peppers, olive oil, and salt in 9"x 13" glass baking dish. Roast until tomatillos and onions are soft, approximately 45 minutes. Allow contents of pan to cool.
Transfer roasted ingredients to jar, add cilantro, and secure lid. Press "Pulse" 8-10 times or until desired consistency is reached. Chill or serve at room temperature.
*To kick up the heat of this mild salsa, reserve some of the seeds and veins from the jalapeños to add before blending.
- Servings 13.0
- Sodium 300 mg
- Serving Size
- Carbohydrates 5 g
- Calories 30
- Fiber 1 g
- Fat 1.5 g
- Sugar 3 g
- Saturated Fat 0 g
- Protein 1 g
- Cholesterol 0 mg
For Enchilada Verde Sauce, use the WildSide jar and follow instructions as above. Before pressing "Pulse" to blend ingredients, add 2 cups chicken broth and ½ cup low-fat sour cream to the roasted salsa ingredients and secure lid. Select "Sauces."
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