0 from 0 votes Per 2 tbsp Sodium 1mg Potassium 92mg Phosphorus 13mg Protein 1g Calcium 4mg Magnesium 6mg Recipe Information Servings:16 servings Serving Size: 2 tbsp Course: Side Dish Cuisine: Mexican Method: Mixing, Roasting Diet Type: Gluten Free, Kidney Friendly, Plant-Based, Vegan Nutrients: Low Cal, Low Carb, Low Potassium, Low Protein, Low Sodium, Low Sugar Ingredients1 lb Tomatillos1 Onion (small diced)1 Garlic clove1 Jalapeño (rough chopped)1/2 cup Cilantro (fresh)1 tbsp Olive oil3 tbsps Lime juice (fresh-squeezed) Nutrition Facts Low Sodium Roasted Tomatillo Sauce Amount Per Serving (2 tbsp) Calories 21 Calories from Fat 9 % Daily Value* Fat 1g2%Saturated Fat 1g6%Sodium 1mg0%Potassium 92mg3%Carbohydrates 3g1%Fiber 1g4%Sugar 1g1%Protein 1g2% Vitamin A 75IU2%Vitamin B1 1mg67%Vitamin B2 1mg59%Vitamin B3 1mg5%Vitamin B5 1mg10%Vitamin B6 1mg50%Vitamin C 6mg7%Vitamin E 1mg7%Vitamin K 5µg5%Calcium 4mg0%Copper 1mg50%Folate 4µg1%Iron 1mg6%Manganese 1mg50%Magnesium 6mg2%Phosphorus 13mg1%Selenium 1µg1%Zinc 1mg7% * Percent Daily Values are based on a 2000 calorie diet. InstructionsRemove the husks from tomatillos and rinse off the sticky residue on the skins before using. Toss tomatillos, onion, garlic cloves, and jalapeño with some olive oil. Roast at 400 degrees until soft and a bit charred, about 30-45 minutes. Let cool Add cilantro and lime juice. Combine ingredients in a blender or food processor until well blended. Salsa will keep 2 weeks fresh in the refrigerator or up to 6 months in the freezer. Follow us Around the Web!