Roasted Tomatillo Salsa (Salsa Verde)

Vegetarian
Gluten Free
Dairy Free
Health score
11%
Roasted Tomatillo Salsa (Salsa Verde)
45 min.
4
56kcal

Suggestions


Are you ready to elevate your culinary game with a vibrant and zesty Roasted Tomatillo Salsa, also known as Salsa Verde? This delightful condiment is not only a feast for the eyes but also a burst of flavor that will tantalize your taste buds. Perfect for any occasion, whether you're hosting a gathering or simply enjoying a quiet night in, this salsa is a versatile addition to your meal repertoire.

Made with fresh tomatillos, spicy jalapeño and serrano peppers, and aromatic garlic, this salsa brings a unique twist to traditional dips. The roasting process enhances the natural sweetness of the tomatillos while adding a smoky depth to the peppers, creating a rich and complex flavor profile. With just a handful of ingredients, you can whip up a batch in under 45 minutes, making it an ideal choice for a quick appetizer or a flavorful snack.

Not only is this Roasted Tomatillo Salsa vegetarian, gluten-free, and dairy-free, but it also boasts a mere 56 calories per serving, allowing you to indulge guilt-free. Serve it alongside tortilla chips, drizzle it over tacos, or use it as a zesty topping for grilled meats and vegetables. No matter how you choose to enjoy it, this salsa is sure to impress your guests and leave them craving more!

Ingredients

  • lb tomatillos rinsed (4-5 tomatillos)
  •  jalapeno 
  •  serrano chiles 
  •  garlic clove 
  • 0.5 cup chicken stock see 
  • 0.3 cup onion white finely chopped
  • 0.3 cup cilantro leaves fresh
  • tablespoon juice of lime 
  • 0.5 teaspoon salt 

Equipment

  • food processor
  • frying pan
  • wooden spoon
  • broiler
  • broiler pan

Directions

  1. Heat broiler.
  2. Place tomatillos, the peppers and garlic cloves in foiled-lined broiler pan. Broil 3 to 4 inches from heat, turning occasionally, until tomatillos are roasted and peppers are slightly blackened, about 10-15 minutes.
  3. Remove from broiler.
  4. Pour chicken stock over vegetables.
  5. Let stand 10 to 15 minutes, until cool enough to handle.
  6. Remove vegetables, scraping bottom of pan with wooden spoon, if necessary, to loosen; reserve chicken stock.
  7. Remove any overly blackened skin from tomatillos. Peel peppers; seed*. Squeeze garlic from skins.
  8. In food processor, place tomatillos, the peppers, garlic, onion, cilantro, lime juice, salt and half of the reserved chicken stock. Cover; process, using quick on-and-off motions, until blended.
  9. Add more reserved chicken stock, if necessary, for desired consistency.
  10. Serve immediately or refrigerate until ready to serve.

Nutrition Facts

Calories56kcal
Protein13.91%
Fat22.73%
Carbs63.36%

Properties

Glycemic Index
30.25
Glycemic Load
0.39
Inflammation Score
-4
Nutrition Score
6.4326087340065%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
0.34mg
Naringenin
0.01mg
Luteolin
0.11mg
Isorhamnetin
0.5mg
Kaempferol
0.07mg
Myricetin
0.03mg
Quercetin
3.2mg

Nutrients percent of daily need

Calories:56.06kcal
2.8%
Fat:1.56g
2.41%
Saturated Fat:0.26g
1.65%
Carbohydrates:9.8g
3.27%
Net Carbohydrates:7.24g
2.63%
Sugar:5.65g
6.27%
Cholesterol:0.9mg
0.3%
Sodium:336.32mg
14.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.15g
4.3%
Vitamin C:20.85mg
25.27%
Vitamin K:16.56µg
15.77%
Vitamin B3:2.68mg
13.41%
Manganese:0.22mg
11.24%
Potassium:380.67mg
10.88%
Fiber:2.56g
10.25%
Vitamin B6:0.14mg
6.9%
Magnesium:26.76mg
6.69%
Copper:0.12mg
6.1%
Phosphorus:60.2mg
6.02%
Vitamin A:274.14IU
5.48%
Vitamin B1:0.07mg
4.8%
Iron:0.86mg
4.8%
Vitamin B2:0.08mg
4.47%
Vitamin E:0.62mg
4.14%
Folate:13.87µg
3.47%
Zinc:0.35mg
2.3%
Vitamin B5:0.22mg
2.18%
Selenium:1.53µg
2.18%
Calcium:16.04mg
1.6%