Appetizers & Snackscookwell
Salsa Verde
Bright & sour table salsa.
š„ 4 Servingsā±ļø Prep & Cook: 30 minš¤ Ethan Chlebowskiš cookwell
š„ Ingredients
Check off ingredients as you prepare them:
š³ Cookware
- ābaking sheet
- āoven
- āfood processor
š Preparation Steps
1
Roast the vegetables
2
Preheat the oven to 450 FĀ°/232 CĀ°. Add the tomatillos, serranos, onion, and garlic clove to a baking sheet. Place in the preheated oven and roast until the vegetables are softened charred in spots.
Tomatillos, 8Garlic, 1 clove
3
Blend the roasted vegetables
4
Remove the skin from the garlic clove. If any serrano or tomato skins are overly blackened, you peel those off before blending. Some charred skin adds a smokey flavor to the salsa, however. Remove the stems from the serrano peppers. Optionally remove the seeds for milder salsa. Place all the roasted ingredients and the cilantro in a food processor with a sprinkle of salt. Pulse until desired consistency is reached (do not over blend).
Garlic, 1 cloveSerrano peppers, 2Cilantro, a handfulSalt, to taste
5
Taste & serve
6
Taste it and add more salt as needed. Thin out with water if needed. Note: Since tomatillos are acidic it may need more salt than a normal salsa to round out the flavor.
Salt, to tasteTomatillos, 8
Nutrition Facts
calories
223
fat Content
4 g
protein Content
7 g
carbohydrate Content
43 g
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