Roasted Salsa Verde

Name: Roasted Salsa Verde
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 8 to 10 tomatillos (about 1 1/2 pounds total), husks removed, rinsed, and cut in half; 2 jalapenos, cut in half, stems removed; 1/2 head garlic, cloves left in their skins; 3 tablespoons olive oil; Kosher salt and pepper; Kosher salt and pepper; Handful of cilantro leaves and stems (about 1/4 cup)

Recipe courtesy of Joseph Simmons

Show: Rev Run's Sunday Suppers

Episode: Supper Por Favor

Roasted Salsa Verde

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Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

78

Total Fat

7

Saturated Fat

1

Carbohydrates

4

Dietary Fiber

1

Sugar

2

Protein

1

Cholesterol

0

Sodium

148

Total: 45 min
Active: 15 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

78

Total Fat

7

Saturated Fat

1

Carbohydrates

4

Dietary Fiber

1

Sugar

2

Protein

1

Cholesterol

0

Sodium

148

Total: 45 min
Active: 15 min

Ingredients

8 to 10 tomatillos (about 1 1/2 pounds total), husks removed, rinsed, and cut in half

2 jalapenos, cut in half, stems removed

1/2 head garlic, cloves left in their skins

3 tablespoons olive oil

Kosher salt and pepper

Handful of cilantro leaves and stems (about 1/4 cup)

Directions

Preheat the oven to 400 degrees F.
Place the tomatillos, jalapenos and garlic on a rimmed baking sheet. Toss with olive oil and season with salt and pepper. Roast until turning brown, 20 to 30 minutes. Remove the garlic cloves from their papery skins and put all the roasted ingredients in a blender, adding in any roasting juices, as well as the cilantro. Puree and season with salt and pepper if needed.