Ingredients
10
10 servings
- •12 medium tomatillos, peeled
- •3 Anaheim chile peppers
- •2 large onions, peeled
- •2 jalapeno pepper, seeded and minced
- •5 cloves garlic, peeled
- •1 bunch fresh cilantro, stems removed
- •2 tablespoons lemon juice
- •1 pinch salt to taste
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
- Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
- Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.
Nutritional Facts
Per 10 servings
- Calories: 35
- Carbohydrate: 7g
- Fat: 1g
- Fiber: 2g
- Protein: 1g
- Sugar: 4g
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