Smoky Salsa Verde

• portions: 4 servings
• temps total: 35 minutes

Ingrédients

1 pound tomatillos, husked

1 small onion, quartered

1 jalapeño chile, stemmed, halved, and seeded

1 garlic clove, peeled

1 teaspoon olive oil

1/2 cup fresh cilantro leaves

1 tablespoon lime juice

1/4 teaspoon table salt

Instructions

Adjust oven rack 5 inches from broiler element and heat broiler. Toss tomatillos, onion, jalapeño, and garlic with oil and place on aluminum foil-lined rimmed baking sheet. Broil, shaking pan occasionally, until vegetables are lightly charred, 10 to 12 minutes. Cool slightly, about 5 minutes.

Add vegetables, cilantro, lime juice, and 1/4 teaspoon salt to food processor and pulse until coarsely ground, 5 to 7 pulses. Season with salt to taste. Serve. (Salsa can be refrigerated for up to 3 days.)

Nutrition

• Calories: 57
• Lipides Totaux: 2 g
• Lipides Saturés: 0 g
• Lipides Insaturés: 1 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 miligrams
• Sodium: 149 miligrams
• Glucides Totaux: 6 g
• Sucres Totaux: 5 g
• Protéines: 1 g