Roasted Tomatillo & Cilantro Salsa Recipe
This thick dip goes great with shrimp tacos. It can also be used as a chip dip.
Overview
Total time: 10 S
Servings: 13
Calories: 30
Ingredients
- 1 1/2 lbs. tomatillos husked and rinsed
- 3 cloves garlic
- 1 medium onion cut in eighths
- 1 tbsp. olive oil
- 2 tsp. kosher salt
- 1 cup fresh cilantro leaves
- 4 jalapeños cored and seeded*
Nutritional Information
- Serving Size:
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 3g
- Protein: 1g
Instructions
- 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.
Note: To kick up the heat of this mild salsa, reserve some of the seeds and veins from the jalapeños to add before blending.
Notes
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."
Mine salsa turned out awesome!!!! Great recipe! I left out cilantro, I hate the stuff!
the word jalapeños and the size of pepper needs to be add to the recipe( in the list of Ingredients next to cored and seeded )
Yum! I used a mix of fresh and frozen tomatillos. Worked fine. I also drained the liquid out of the pan so I’d have thick salsa. Turned out yummy!
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