Ingredients
Scale
- 1 pound tomatillos, husked and rinsed
- 1 medium onion, quartered
- 2 cloves garlic, unpeeled
- 1 or 2 jalapeños, stems removed
- 1/2 cup fresh cilantro leaves, tightly packed
- Juice of 1 lime
- Salt, to taste
- 1 tablespoon olive oil (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Arrange the tomatillos, onion, and unpeeled garlic in a baking dish; add jalapeños for a smoky flavor.
- Roast for 15-20 minutes until tender and slightly charred.
- Let cool, then peel the garlic cloves.
- In a blender, combine the roasted vegetables, jalapeños, cilantro, and lime juice. Blend until smooth.
- Season with salt and drizzle in olive oil if desired; blend again briefly.
- Transfer to a serving bowl and enjoy immediately or refrigerate for at least an hour.
Notes
Adjust jalapeños for desired spiciness; for a creamier texture, add diced avocado.
Nutrition
- Serving Size: 1/4 cup
- Calories: 70
- Sugar: 2g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg