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Roasted Tomatillo Salsa

Yield Makes about 1 1/4 cups
Notes: This green salsa from Renee Shepherd makes an excellent dip or a topping for grilled chicken or fish.


  • 1 pound tomatillos (about 8, each 2 in. wide)
  • 1 fresh serrano chili (1/4 oz.)
  • 1/4 teaspoon chopped garlic
  • 1 or 2 green onions, rinsed, ends trimmed, and chopped
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • Salt and peper

Nutrition Information

  • calories 7.5
  • caloriesfromfat 24 %
  • protein 0.2 g
  • fat 0.2 g
  • satfat 0.0 g
  • carbohydrate 1.4 g
  • fiber 0.4 g
  • sodium 0.4 mg
  • cholesterol 0.0 mg

How to Make It

  1. Remove and discard husks from tomatillos; rinse tomatillos. Rinse chili; remove and discard stem. Place tomatillos and chili in a 9-inch square baking pan and broil 4 inches from heat, turning as needed, until browned well on all sides, 12 to 15 minutes total for tomatillos and 6 to 8 minutes for chili. Remove vegetables as done.

  2. In a food processor or blender, whirl tomatillos, chili, garlic, green onions, and lime juice, pulsing just until mixture is coarsely chopped; do not overprocess. Stir in cilantro, then salt and pepper to taste.

  3. Nutritional analysis per tablespoon.