Vanilla and Bean · by Traci York★ 5.0 (15)
20-Minute Roasted Tomatillo Salsa Verde
NUTRITION · PER SERVING22M COOK
CAL 5%·PRO 7%
CARBS 21G79% OF CAL
5G FIBER13G SUGAR3G OTHER
FAT 2G17% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, roasted tomatillo salsa verde with jalapeño heat and cilantro brightness. Versatile for use as a dip, sauce, or condiment across Mexican dishes.
condimentmexican⚙️ food processor🍪 sheet pan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 lb (680g) Tomatillos (husks removed and quartered)
- 1/2 lb (200g) Poblano Peppers (cut in half, seeds and stem removed, about two medium poblanos)
- 12 oz (375g) White Onion (skin removed, cut into 8 wedges, about one large onion)
- 1 Jalapeño (sliced in 1/2, seeds and ribs removed (optional))
- 3 Cloves of Garlic (large and unpeeled)
- 3/4 tsp Fine Sea Salt
- 1 1/2 Tbs Fresh Lime Juice
- Fistful Fresh Cilantro
- 1/4 to 1/2 C (60g-120g) Water (start with 1/4 C then add more until desired consistency. )
At a glance
PER SERVING · TIME 22M
CAL 5%·PRO 7%
CARBS 21G79% OF CAL
5G FIBER13G SUGAR3G OTHER
FAT 2G17% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 12m
- Sodium
- 448mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 671mg
- Calcium
- 41mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 448MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.