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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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
45 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.

  • Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.

  • Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.

  • 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.

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

19 calories; protein 0.7g; carbohydrates 4.8g; fat 0.2g; sodium 1446.2mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/17/2019
My whole family loved this. I roasted extra garlic and added a bit of water the second day after it thickened up. Read More