Roasted Salsa Verde

1. 1

   Position an oven rack about 6 inches below the heat source and preheat the broiler.

2. 2

   Arrange the tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.

3. 3

   Broil in the preheated oven until the tomatillos release their juices, 7 to 10 minutes. Remove the tomatillos and garlic from the baking sheet; flip the Anaheim peppers, jalapeno peppers, and onions and return them to the oven. Continue broiling until the peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.

4. 4

   Peel off the blackened parts from the vegetables without taking off too much flesh. Transfer the tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate the salsa until cold, at least 30 minutes.

• Calories 35.86 kcal Low Source
• Protein 1.65 g Low Source
• Carbs 7.52 g Moderate
• Total Fat 0.48 g Low Source
• Saturated Fat 0.06 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 77.86 mg Low Source
• Fiber 2.34 g Low Source
• Sugar 3.96 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 30.17 mg Low Source
• Iron 0.72 mg Low Source
• Potassium 185.95 mg Low Source
• Vitamin A 51.54 mcg_rae Low Source
• Vitamin C 14.78 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄
• Onions 🧅