Roasted Tomatillo Relish

Makes 2 cups (serving size: 1/4 cup)


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1 pound tomatillos
1 fresh green jalapeño chile
2 cups lightly packed fresh cilantro
1 cup lightly packed parsley
2 tablespoons olive oil


Pull off husks from tomatillos and rinse tomatillos well. Place in a 10- by 15-inch baking pan and bake in a 400° oven until slightly browned and soft when pressed, 25 to 30 minutes. Meanwhile, rinse, stem, seed, and chop the green jalapeño chile; rinse cilantro and parsley. Transfer tomatillos to a blender or food processor and add chile, cilantro, parsley, and olive oil. Pulse until mixture is coarsely chopped and slightly chunky.

Created date

December 2004

Nutritional Information

Calories 51
Caloriesfromfat 69 %
Protein 0.8 g
Fat 3.9 g
Satfat 0.5 g
Carbohydrate 3.8 g
Fiber 1.5 g
Sodium 5 mg
Cholesterol 0.0 mg