Low sodium roasted green tomatillo sauce
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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


  • 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)
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.


  • 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.