Roasted Tomatillo Salsa

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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

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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.

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