Charred Tomatillo Salsa Verde

Vegetarian
Vegan
Gluten Free
Dairy Free
Charred Tomatillo Salsa Verde
45 min.
8
38kcal

Suggestions


Looking to add a vibrant kick to your meals? Charred Tomatillo Salsa Verde is the perfect solution! This easy-to-make salsa is not only bursting with flavor but also offers a delightful blend of fresh ingredients that will elevate any dish. With its smoky charred undertones and zesty lime juice, this salsa brings a refreshing twist to your antipasti, starters, or even as a delightful snack.

One of the greatest aspects of this recipe is its versatility. Whether you’re hosting a lively gathering or just looking for a tasty treat to accompany your taco night, this salsa is sure to impress everyone at the table. Plus, it’s suitable for a wide range of dietary preferences—vegetarian, vegan, gluten-free, and dairy-free! Each serving is remarkably low in calories, making it a guilt-free indulgence.

The magic begins on a medium-high grill, where fresh tomatillos, jalapeños, garlic, and onions come together to create a deliciously charred flavor profile. Blended with fragrant cilantro and a splash of fresh lime juice, this salsa is an explosion of taste that pairs beautifully with chips, grilled meats, or even as a topping for your favorite dishes.

So fire up the grill and get ready to enjoy a homemade salsa that not only tantalizes the taste buds but also brings a colorful and vibrant element to your dining experience. Your taste buds will thank you!

Ingredients

  • 0.5 bunch cilantro leaves fresh
  • 0.5 head garlic unpeeled halved
  •  jalapeño 
  • servings kosher salt black freshly ground
  • pound tomatillos husked
  • tablespoon vegetable oil 
  • 0.5 small onion white halved lengthwise

Equipment

  • food processor
  • bowl
  • grill

Directions

  1. Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 1 pound husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes.
  2. Transfer to a plate and let cool slightly.
  3. Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, 1/2 bunch cilantro, leaves and tender stems only, and 1/4 cup fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.
  4. DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.

Nutrition Facts

Calories38kcal
Protein7.11%
Fat49.75%
Carbs43.14%

Properties

Glycemic Index
19.13
Glycemic Load
0.29
Inflammation Score
-2
Nutrition Score
3.1769565395687%

Flavonoids

Luteolin
0.02mg
Isorhamnetin
0.22mg
Kaempferol
0.03mg
Myricetin
0.03mg
Quercetin
1.27mg

Nutrients percent of daily need

Calories:38.4kcal
1.92%
Fat:2.3g
3.54%
Saturated Fat:0.34g
2.15%
Carbohydrates:4.5g
1.5%
Net Carbohydrates:3.22g
1.17%
Sugar:2.51g
2.79%
Cholesterol:0mg
0%
Sodium:1.34mg
0.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.74g
1.48%
Vitamin C:9.71mg
11.77%
Vitamin K:10.94µg
10.42%
Manganese:0.14mg
6.91%
Vitamin B3:1.1mg
5.48%
Fiber:1.28g
5.11%
Potassium:173.63mg
4.96%
Vitamin B6:0.07mg
3.35%
Magnesium:12.78mg
3.19%
Vitamin E:0.43mg
2.89%
Copper:0.05mg
2.75%
Phosphorus:26.91mg
2.69%
Vitamin A:118.03IU
2.36%
Iron:0.41mg
2.3%
Vitamin B1:0.03mg
2.11%
Vitamin B2:0.03mg
1.48%
Folate:5.65µg
1.41%
Vitamin B5:0.11mg
1.11%
Zinc:0.16mg
1.06%
Source:Epicurious