Serves 8 · Prep 5 min · Cook 11 min · 20 calories per serving
A vibrant and tangy Mexican green salsa made from roasted tomatillos, chiles, and cilantro, perfect for dipping or as a sauce.
Why it's healthy
Salsa Verde is a nutrient-dense condiment that is naturally low in calories, fat, and sugar. Its primary ingredient, tomatillos, are a great source of Vitamin C, an antioxidant that supports immune function, and Vitamin K, crucial for bone health. The chiles provide capsaicin, which has been linked to metabolism-boosting and anti-inflammatory effects. Onions and garlic contribute beneficial sulfur compounds, while fresh cilantro adds antioxidants like beta-carotene. This salsa provides significant flavor and dietary fiber with minimal caloric impact, making it an excellent choice for enhancing meals without compromising health goals.
Ingredients
1 lb tomatillos, husked and rinsed
2 serrano chiles, stems removed
1/4 medium white onion, chopped
2 cloves garlic
1/2 cup fresh cilantro, packed
1 tbsp fresh lime juice
1/2 tsp salt, or to taste
Instructions
Preheat your oven's broiler to high.
Place the tomatillos and chiles on a foil-lined baking sheet.
Broil for 5-7 minutes, until the tops are blackened in spots and the tomatillos have softened.
Flip the tomatillos and chiles and broil for another 4-5 minutes until charred on the second side.
Let the vegetables cool for a few minutes before handling.
Transfer the roasted tomatillos, chiles, and any accumulated juices from the baking sheet to a blender.
Add the chopped onion, garlic, fresh cilantro, lime juice, and salt to the blender.
Pulse the mixture until it reaches your desired consistency. For a chunkier salsa, use short pulses; for a smoother sauce, blend longer.
Taste the salsa and adjust seasoning as needed, adding more salt or lime juice if desired.
Serve immediately or store in an airtight container in the refrigerator for up to a week.