Roasted Tomatillo Salsa Verde

    makes 2 cups (2 tablespoons per serving) · prep time: 10 minutes cook time: 7 minutes

    Salsa verde is one of my favorite condiments. I always keep a fresh batch of it in the refrigerator. My favorite way to eat it is on my morning eggs.


    • 1 pound tomatillos, destemmed and husked
    • ½ small red onion, cut into large chunks
    • 4 cloves garlic, peeled
    • 2 tablespoons olive oil
    • 1 serrano pepper, minced
    • 1 tablespoon chopped fresh cilantro
    • 2 teaspoons fresh lime juice
    • 1½ teaspoons sea salt
    • 1 teaspoon ground cumin
    • ½ cup chicken stock


    1.Preheat the oven to broil-high. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
    2.Slice the tomatillos in half and place cut side down on the prepared baking sheet, along with the onion and garlic. Drizzle with the olive oil.
    3.Broil for 5 to 7 minutes, until the tomatillos are slightly charred and begin to blister.
    4.Place the roasted tomatillos, onion, and garlic in a blender or food processor, along with the serrano pepper, cilantro, lime juice, salt, and cumin. Pulse until pureed.
    5.Add the chicken stock and pulse a few times to mix it in. Store in the refrigerator for up to 2 weeks.

    CALORIES: 11 | FAT: 0.3 g | PROTEIN: 0.3 g | TOTAL CARBS: 2 g | DIETARY FIBER: 0.5 g | NET CARBS: 1.5 g