Salsa Verde

Heart Smart
Roasted Salsa Verde

Photo credit: Jessica J. Trevino 

Ingredients

  • 8 tomatillos, husks removed
  • 2 fresh poblano peppers
  • 2 jalapeno peppers
  • Parchment paper or vegetable oil cooking spray
  • 1/2 cup diced onion
  • 2 cloves garlic, peeled, minced
  • 1/4 cup chopped cilantro
  • 1 tablespoon canola oil
  • 1 tablespoon lime juice
  • 1 teaspoon white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Instructions

Preheat oven to 425 degrees. Place tomatillos, poblano peppers, and jalapeno peppers on a baking sheet lined with parchment paper or sprayed with cooking spray. Cook, turning every 2 to 3 minutes, until pepper skins are charred and blackened and tomatillos turn pale yellow and just start to ooze juice Remove vegetables from the oven and cool completely. Remove tomatillo cores and scrape most of the charred skin from the peppers. Cut peppers in half lengthwise and remove seeds. Place tomatillos and roasted peppers in a blender or food processor. Cover and process until desired consistency. Place salsa in a large glass bowl and add onion, garlic, cilantro, oil, lime juice, vinegar, sugar, cumin, and salt. Refrigerate at least 1 hour before serving, allowing flavors to blend. Stir well before serving.

Cook's Note: This salsa is great with baked tortilla chips or as a delicious accompaniment to chicken or fish.


Yield: 9 (1/4 cup) servings

Nutritional Info

  • Calories = 42
  • Fat = 2 gm
  • Saturated fat = 0 gm
  • Trans fat = 0 gm
  • Cholesterol = 0 mg
  • Protein = 1 gm
  • Sodium = 110 mg
  • Carbohydrate = 6 gm
  • Fiber = 2 gm
  • Calcium = 9 mg
  • Calories from fat = 42%

Food Exchanges: 1 1/2 vegetable