Roasted Tomatillo Salsa

photo

This last minute Father’s Day recipe was a big hit! Perfect with tortilla chips or fish tacos.

Roasted Tomatillo Salsa
Makes about 3 cups

  • 6 large tomatillos (about 1 ½ pounds), quartered
  • 1 clove garlic
  • ½ medium white onion, chopped
  • 1 jalapeno pepper, roughly chopped
  • Olive oil
  • ¾ cup fresh cilantro
  • Juice of ½ lime

Preheat oven to 400 degrees F. Place tomatillos, garlic, onion, and jalapeno on a sheet pan. Drizzle with 2 teaspoons olive oil and season with ¾ teaspoon salt and black pepper to taste. Roast for 20 minutes, until tomatillos are tender, set aside to cool slightly. Place roasted vegetables with cilantro and lime juice in a food processor and pulse until smooth. Serve chilled or at room temperature.

Nutrition info per tablespoon: Calories: 5; Total Fat: 0 gram; Saturated Fat: 0 grams; Total Carbohydrate: 1 gram; Sugars: 1 gram; Protein: 0 grams; Sodium: 18 milligrams; Cholesterol: 0 milligrams; Fiber: 0 gram

Find Me on Social

Find Other Recipes

Recipe Categories

More Recipes

Food Network Nutrition Expert

Explore my additional content on Food Network's Healthy Eats Blog!

Sign Up for My Newsletter!

Explore Other Recipes

Slow Cooker Pulled Pork

       Slow Cooker Pulled Pork Serves: 8 1 bulb fennel, thinly sliced 1/2 white onion, thinly sliced 2 tablespoons canola oil, divided 3 medium

Read More »

One Response

  1. Love this recipe! I’d love to make it in bulk this summer when I have access to lots of tomatillos and cilantro and can it to enjoy the rest of the year. Yum.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.