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A smoky, tangy green salsa made by roasting tomatillos, jalapeños, and garlic. This classic Southwestern condiment is perfect with tacos, enchiladas, or just for dipping chips. Ready in under 30 minutes!
For 8 servings
Prepare and Roast Vegetables
Continue Roasting
Cool and Prepare for Blending
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A smoky, tangy green salsa made by roasting tomatillos, jalapeños, and garlic. This classic Southwestern condiment is perfect with tacos, enchiladas, or just for dipping chips. Ready in under 30 minutes!
This southwest recipe takes 25 minutes to prepare and yields 8 servings. At 33.29 calories per serving with 0.9g of protein, it's a beginner-friendly recipe perfect for snack or side.
Blend the Salsa
Season and Serve
Add one canned chipotle pepper in adobo sauce to the blender for a deep, smoky flavor.
Blend in half of a ripe avocado along with the other ingredients for a creamy, rich texture. Serve immediately as avocado will oxidize.
Add a few sprigs of fresh oregano or a tablespoon of chopped epazote to the blender for a more complex herbal note.
Roast a small, cored apple or a few pineapple chunks along with the vegetables to add a touch of natural sweetness that complements the tanginess.
Tomatillos, garlic, and onions are packed with antioxidants that help protect your body from damage by free radicals.
High in Vitamin C from the tomatillos and lime juice, this salsa can help strengthen your immune system.
An excellent way to add a burst of flavor to your dishes without adding significant calories or fat, supporting weight management goals.
The dietary fiber from the vegetables and cilantro can promote healthy digestion and gut health.
A quarter-cup serving of this Roasted Tomatillo Salsa Verde contains approximately 20-30 calories, making it a very low-calorie and flavorful addition to any meal.
Yes, it is very healthy. It's made entirely from fresh vegetables and herbs, is low in fat and calories, and rich in vitamins like Vitamin C and A. It's also a great source of dietary fiber.
Stored in an airtight container, this salsa will stay fresh in the refrigerator for up to 5-7 days. The acidity from the tomatillos and lime juice acts as a natural preservative.
If your salsa tastes overly tart, it might be due to very acidic tomatillos. You can balance this by adding a small pinch of sugar or a tiny bit of honey or agave nectar. Blend it in and taste again.
Absolutely. You can roast the vegetables on a hot, dry cast-iron skillet (comal) on the stovetop, turning them until they are blistered on all sides. Alternatively, you can grill them over medium-high heat.
The primary difference is the main ingredient. Salsa verde ('green sauce') is made with tomatillos, giving it a tangy, tart flavor profile. Red salsa (salsa roja) is made with red tomatoes, which results in a sweeter, richer flavor.