Salsa Verde
CALORIES: 25
PREP: 5 minutes
COOK: 10 minutes
Ingredients
| 1 lb | tomatillo, husked and rinsed |
|---|---|
| 1/2 | white onion, peeled and quartered |
| 1 | jalapeno pepper, stem removed |
| 1 | garlic clove, grated |
| 1/4 cup | fresh cilantro |
| 1 | lime, zest and juice |
Salt and pepper to taste |
Directions
Turn the broiler on high.
Arrange the tomatillos, onion, and jalapeño on a foil-lined baking sheet. Broil for 10 minutes flipping once half way through cooking.
Once the vegetables are charred, remove the from the oven and transfer to a food processor. Add garlic, cilantro, lime zest and juice and pulse until everything is broken down but the mixture remains just a bit chunky. Season with salt and pepper to taste.
Salsa verde can be enjoyed immediately or stored in the refrigerator for up to 5 days.
**Note: If you'd like the Salsa Verde slightly less spicy, cut the jalapeño in half and remove the seeds and membranes before broiling.
Nutritional Info
| Per serving | |
|---|---|
| Calories (kcal) | 25 |
| Total Fat (g) | 1 |
| Saturated fat (g) | 0 |
| Trans fat (g) | 0 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 147 |
| Total Carbohydrate (g) | 5 |
| Dietary Fiber (g) | 1 |
| Total Sugars (g) | 3 |
| Added Sugars (g) | 0 |
| Protein (g) | 1 |
| Vitamin D (mg) | 0 |
| Calcium (mg) | 9 |
| Iron (mg) | 0 |
| Potassium (mg) | 182 |
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