Low Sodium Roasted Tomatillo Salsa

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Low sodium roasted green tomatillo sauce
Cukebook

Low Sodium Roasted Tomatillo Sauce

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Sodium 1 mg
Potassium 92 mg
Phosphorus 13 mg
Protein 1 g
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Side Dish
Cuisine Mexican
Servings 16 servings
Calories 21 kcal

Ingredients 

  • 1 lb Tomatillos
  • 1 Onion (small diced)
  • 1 Garlic clove
  • 1 Jalapeño (rough chopped)
  • 1/2 cup Cilantro (fresh)
  • 1 tbsp Olive oil
  • 3 tbsps Lime juice (fresh-squeezed)

Instructions 

  • Remove 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.

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