Roasted Tomatillo Salsa

Notes: This green salsa from Renee Shepherd makes an excellent dip or a topping for grilled chicken or fish.

Yield: Makes about 1 1/4 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 7.5
  • Calories from fat: 24%
  • Protein: 0.2g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 1.4g
  • Fiber: 0.4g
  • Sodium: 0.4mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
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