|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 3g||9%|
|Total Sugars 5g|
|Vitamin C 35mg||173%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
White red salsas are typically based on tomatoes or dried chiles, salsa verde, or green salsa, uses tomatillos and green-hued fresh chiles. Most recipes use grilled or roasted tomatoes, rendering a deep, almost smoky flavor that mellows the tartness. For this recipe, we leave the tomatillos raw for a brighter, tangier flavor and slightly chunkier texture; the roasted green chiles and onions add a milder, caramelized layer.
3 large green chiles (such as poblano, ancho, Anaheim, or hatch)
1 medium white or yellow onion, coarsely chopped
1 jalapeño pepper, seeds removed
12 to 15 medium tomatillos, husks removed, quartered
5 cloves garlic
1 bunch fresh cilantro
1 teaspoon kosher salt
1 teaspoon vegetable oil
1 tablespoon lime juice
Gather the ingredients.
Roast green chilis either in a broiler or over an open flame for about 10 minutes.
Remove chilis from heat source and place into a bowl. Cover bowl with saran wrap to help capture steam and let sit for 10 minutes. This will make peeling them much easier.
When chilis have cooled off enough to be able to handle , use a
piece of paper towel to gently scrape off charred skin.
Add onions, jalapeño, and tomatillos into a food processor and pulse 4 to 5 times.
Add roasted chiles, garlic, cilantro, salt, oil, and lime juice and pulse until desired consistency.
Salsa verde can be served immediately but it is better when it sits in the refrigerator overnight to let the flavors meld.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.