Salsa Verde Recipe (Mexican Green Salsa)

• porcje: 8 servings
• czas aktywny: 5 minutes
• całkowity czas: 30 minutes

Składniki

1 pound tomatillos

2-3 serrano peppers (or use jalapeno peppers for a milder salsa verde)

3 garlic cloves (chopped)

1 small white onion (chopped, red onion is good, too)

1/2 cup chopped fresh cilantro

Salt to taste (I use a teaspoon of sea salt)

1 tablespoon lime juice (optional, about 1 small lime, or to taste)

Wskazówki

Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large lined baking sheet.

Serrano

Slice 1 serrano pepper in half and set it on the baking sheet with the tomatillos, skin sides up.

Roast

Heat oven to 425 degrees F (220C). Roast the tomatillos and serrano peppers for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken and puff.

Process

Remove and transfer to a food processor or blender. You can peel the serranos if you wish.

Serve

Add the remaining ingredients and process until smooth. Adjust for salt and serve. Or, refrigerate in a sealed container to let the flavors mingle. Great with tortilla chips!

Wartości Odżywcze

• Kalorie: 27 kcal
• Sód: 2 mg
• Węglowodany Całkowite: 5 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 2 g