Penn Herb Wellness Guide
Tomatillo Salsa Verde
Angie McGowan
Broil the veggies, grill them, or go the traditional route and boil them.
Ingredients
- 2 lbs tomatillos, husked
- 1 small sweet onion
- 2 cloves garlic
- 2 jalapeos, seeds removed for less heat
- 2 Tbs olive oil
- 1 pinch kosher salt, or to taste
- 1 large bunch cilantro
Directions
- Preheat oven to 450F. Place tomatillos, onion, garlic, and jalapeos on a baking dish. Drizzle with olive oil and sprinkle with a little kosher salt.
- Roast for 1520 minutes, turning once. Tomatillos are done when they start to turn gold in color. Remove from oven when done and let cool.
- Place roasted vegetables and cilantro in food processor, in batches, and puree until smooth. Mix in a large bowl until well incorporated.
Nutrition Facts
Calories 98
Calories from Fat 53 (54%)
(9%)Total Fat 6g
(4%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(0%)Cholesterol 0mg
(2%)Sodium 55mg
(14%)Potassium 492mg
Total Carbohydrate 11g
(14%)Dietary Fiber 3g
Sugars 7g
Sugar Alcohols 0g
(4%)Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.