Filed Under: roast, saucesmarinadesrubs, southwestern, Under 20 Mins, Vegetables

Salsa Verde

This salsa uses tomatillos instead of tomatoes. Try serving it with grilled fish or as a topping on hamburgers.

April 8th, 2012

Recipe by Paula Bowman
Photography by Jim Norton
Food styling by Claire Stubbs
Prop styling by Jane Hardin

Servings
1
Prep Time
20 minutes
Cook Time
70 minutes
Ingredients
  • 1 pound tomatillos,* husks removed (about 8 medium tomatillos)
  • 2 jalapeno peppers
  • 1/4 Cups thinly sliced green onions
  • 1/4 Cups chopped fresh cilantro
  • 1/4 teaspoons grated lime zest
  • 1 tablespoon fresh lime juice
  • 2 teaspoons honey
  • 1/2 teaspoons minced garlic
  • 1/4 teaspoons kosher salt
Directions
  1. On a sheet pan, roast tomatillos and jalapenos under broiler for 5 minutes. Turn over and continue to roast another 5 minutes until soft and slightly blackened. Cool.

  2. Cut jalapenos in half and remove seeds. Transfer tomatillos and jalapenos to a food processor and pulse until roughly chopped.

  3. Mix remaining ingredients in a bowl. Add tomatillo mixture and blend well.

  4. Refrigerate at least one hour to allow flavours to develop.

Nutrients Per Serving

Nutrients per serving (2 tbsp): 19 calories, 0 g fat, 1 g protein, 4 g carbs, 1 g fibre. Nutrients per serving (with 6 oz./ 375 g grilled halibut): 247 calories, 5 g fat, 44 g protein, 4 g carbs, 1 g fibre.

Salsa Verde
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