Servings: 8 servings
Calories: 37kcal
Ingredients
- avocado oil, for coating peppers
- 1½ lbs tomatillos, husked and rinsed about 12-14 tomatillos
- 1 medium yellow onion, quartered
- 1 jalapeño
- 1 poblano
- 6-8 garlic cloves, left in their skins
- ¼-½ cup fresh cilantro, leaves and stems
- juice of 1 lime use more if you like more tang
- 1 teaspoon kosher salt more or less to your liking
- ½ teaspoon fresh ground pepper
Instructions
- Coat the peppers, onions, and garlic cloves (leave the cloves in their skins) with avocado oil. Place onto a sheet pan.
- Roast under a high broiler for 5 minutes or until the skins start to blister. Keep about 4-5 inches beneath the broiler.
- Carefully rotate the veggies to ensure all sides are blistered. This usually takes an additional 5-10 minutes of rotating.
- Remove the peppers, onion, and garlic from the oven and let cool slightly. Give the peppers and onions a rough chop. Remove the garlic cloves from their skins.
- Add the peppers, onion, and garlic to a food processor along with the cilantro, lime juice, kosher salt, and fresh ground pepper. Pulse until you achieve your desired consistency.
- Enjoy!
Notes
Use 1 jalapeño for a medium-spiced salsa and 2 jalapeños for hot salsa. The spiciness will depend on heat of actual peppers used.
This recipe makes 2 ½ - 3 cups of salsa.
Nutrition
Serving: 1serving | Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 324mg | Potassium: 282mg | Fiber: 2g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 23mg | Calcium: 12mg | Iron: 1mg
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