Friday, May 7, 2010

Roasted Salsa Verde

I ♥ Roasted Salsa Verde & found this great recipe in my local newspaper (Star-Telegram) and thought I should share.

       Roasted Salsa Verde - Makes about 2 cups:
  • 8 - 10 large tomatillos, husks removed & rinsed
  • 1/2 medium white onion, sliced
  • 2 cloves garlic, unpeeled
  • 2 medium fresh jalapenos
  • handful fresh cilantro
  • sea salt, to taste

1.  Roast the tomatillos, onion, garlic, and jalapenos on a comal or cast-iron skillet, over medium-high heat, turning to make sure all sides are browned.  This'll take 15-20 minutes.
2.  Peel the garlic: put everything but jalapenos in a medium bowl.
3.  Slice jalapenos open and discard seeds & membranes.  Add to the bowl.
4.  Add cilantro to the bowl.  With a hand blender, mix everything - but not too much.  You'll wan this to be chunky.

Enjoy with Chicken Tortilla Casserole (Recipe coming soon, so check back) or with Chips!
Nutritional analysis per 1/2 cup serving:  37 calories, 1 gram fat, 6 grams carbohydrates, 1 gram protein, no cholesterol, 31 milligrams sodium, 2 grams dietary fiber, 19 percent of calories from fat.