Salsa Verde Mexicana

• servings: 2 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

3 cups water

8 tomatillos (husks removed and rinsed)

3 serrano or jalapeño pepper (stemmed and roughly chopped)

2 garlic cloves

¼ onion (chopped)

1 handful cilantro (optional)

½ teaspoon salt

Directions

Boil tomatillos for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.

Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins.

In a blender place the cooled tomatillos, chopped peppers, garlic, onion, cilantro (if using), and salt and blend for about 1 minute.

Salsa should be chunky. Add more salt if needed.

Nutrition

• Serving Size: 1 cup
• Calories: 60 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Sodium: 603 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 2 g