Low Sodium Roasted Green Tomatillo Salsa

AuthornwkidneyRating

Leathery wrappers hide a moist, apple textured fruit. Tomatillos are available in most grocery stores and make a great base for this low sodium tomatillo sauce. Use on tacos or a base for chile verde.

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Nutrition Facts

Serving Size 2 tbsp


Amount Per Serving
Calories 20
% Daily Value *
Sodium 6mg1%
Potassium 86mg3%
Total Carbohydrate 2g1%
Protein 0g

Phosphorus 1%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 lb Green tomatillos
 1 Onion, diced
 1 Garlic cloves
 1 Jalapeño
 1 tbsp Olive oil
 ½ cup Cilantro
 3 tbsp Lime juice

1

Remove the husks from tomatillos and rinse off the sticky residue on the skins before using.

2

Toss tomatillos, onion, garlic cloves, and jalapeño with some olive oil.

3

Roast at 400 degrees until soft and a bit charred.

4

Let cool.

5

Add cilantro and lime juice.

6

Combine ingredients in a blender or food processor until well blended.

7

Salsa will keep 2 weeks fresh in the refrigerator or up to 6 months in the freezer.

Source: 

https://www.nwkidney.org/recipe/tomatillos-or-green-tomatoes/

Ingredients

 1 lb Green tomatillos
 1 Onion, diced
 1 Garlic cloves
 1 Jalapeño
 1 tbsp Olive oil
 ½ cup Cilantro
 3 tbsp Lime juice

Directions

1

Remove the husks from tomatillos and rinse off the sticky residue on the skins before using.

2

Toss tomatillos, onion, garlic cloves, and jalapeño with some olive oil.

3

Roast at 400 degrees until soft and a bit charred.

4

Let cool.

5

Add cilantro and lime juice.

6

Combine ingredients in a blender or food processor until well blended.

7

Salsa will keep 2 weeks fresh in the refrigerator or up to 6 months in the freezer.

Low Sodium Roasted Green Tomatillo Salsa

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