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Roasted Tomatillo Salsa

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3 made it  |  0 reviews   |  1 photos
8

"This roasted tomatillo salsa is Weight Watchers®-friendly, easy to make, and fresh! Perfect for a chip dip and to make into a homemade enchilada sauce!"
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Ingredients

1 h 20 m servings 19
Original recipe yields 4 servings

Directions

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  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
  2. Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
  3. Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
  4. Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
  5. Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.

Footnotes

  • Cook's Notes:
  • The longer the salsa is stored in the refrigerator, the better. It will last up to 7 days refrigerated.
  • You can remove the seeds from the serrano pepper once cooled to make the salsa less spicy, if you'd like.

Nutrition Facts


Per Serving: 19 calories; 0.2 4.8 0.7 0 1446 Full nutrition

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