Project Ideas

Servings: 13 • Serving Size:  ⁄ cup (60 ml)
⁄ lbs / kg
tomatillos, husked and rinsed

cloves garlic

medium onion, cut in eighths

jalapeño peppers, cored and seeded*
tbsp / ml
olive oil
tsp / g
kosher salt
cup / g
fresh cilantro leaves
Directions
Preheat oven to 375° F (190° C) and toss first 6 ingredients in 9”x
13” (3.5 L) glass baking dish. Roast until tomatillos and onions are
soft, approximately 45 minutes. Allow contents of pan to cool.
Transfer roasted ingredients to jar, add cilantro, and secure lid.
Press “pulse” 8–10 times or until desired consistency is reached.
Chill or serve at room temperature.
*To kick up the heat of this mild salsa, reserve some of the seeds
and veins from the jalapeños and add before blending.
NOTE: To have roasted garlic on hand, cut off the top of a garlic bulb, drizzle with oil, and
wrap with foil. Bake in oven at the same time salsa ingredients are roasting.
ROASTED TOMATILLO & CILANTRO
SALSA
This thick dip goes great with shrimp tacos.
It can also be used as a chip dip.
DIPS & DRESSINGS
Nutrition Facts
Calories  Cholesterol  mg Fiber  g
Fat  g Sodium  mg Sugar  g
Saturated Fat  g Carbohydrates  g Protein  g