Made from scratch, this Roasted Salsa Verde will go a long way to enhance your Mexican cuisine.
Makes
14 servings (3 ½ cups)
Total Time
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Ingredients
TOSS:
ADD:
STIR IN:
Test Kitchen Approved
Instructions
Preheat broiler to high
with rack 4–6-inches from
element.
Toss tomatillos, poblano,
onion, serranos, and garlic
with oil; transfer to a baking
sheet and broil until soft,
5 minutes per side, then cool
slightly. Peel, seed, and chop
poblano and serranos;
transfer to a food processor
along with remaining
vegetables and juices from
baking sheet.
Add water, lime juice, cumin,
and coriander, then purée.
Stir in cilantro and season
with salt; chill at least 1 hour.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 31
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
% Daily Value*
Carbs 4g 1%
Fiber 1g 4%
Protein 1g
*Percent Daily Values are based on a 2,000 calorie diet.
