Roasted Tomatillo Chile Salsa
by TheSingingBaker
I like to use this roasted tomatillo salsa in my enchiladas or as a topping for nachos.
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INGREDIENTS
INSTRUCTIONS
Preheat oven to 400 deg F.
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro and lime juice and pulse mixture until well combined, but still chunky.
NOTES
TheSingingBaker
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (161g) | ||
| Recipe Makes: 8 | ||
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| Calories: 66 | ||
| Calories from Fat: 16 (24%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.7g | 2 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 7.1mg | 0 % | |
| Potassium 425.5mg | 11 % | |
| Total Carbohydrate 12.8g | 4 % | |
| Dietary Fiber 3.5g | 14 % | |
| Sugars, other 9.3g | ||
| Protein 2.2g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 66
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