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Salsa verde – paleo recipe
Stav Kogan

Salsa verde

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Servings: 4 servings
Calories: 25
Ingredients Method Nutrition

Ingredients
  

  • Broiling to char the onions and tomatillos (my preferred method)
  • Oven roasting to provide some of the roasting flavor
  • Charring on the grill or stovetop
  • 1 lb (450 g) tomatillos, husked and rinsed
  • 1 white onion, cut into large chunks
  • 1 jalapeño, roughly chopped
  • ½ cup (13 g) cilantro
  • Pulse until salsa is desired consistency (you can add water if you like a slightly runnier salsa and yours is too thick).

Method
 

  1. Boiling in a saucepan
  2. Preheat oven broiler and line a sheet pan (cookie sheet) with aluminum foil.
  3. Cut tomatillos in half, and place tomatillos and onions on sheet pan in oven. Broil for 5–7 minutes or until slightly charred.
  4. Place tomatillos and onions in food processor along with the jalapeño, lime juice, cilantro, and salt.

Nutrition

Calories: 25kcalCarbohydrates: 6gProtein: 1g

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