Ingredients and Weight:
- 3 lbs tomatillos, husked and quartered
- 1 serrano chile, stemmed and halved
- 2 jalapeños, stemmed and halved
- 3 ancho chiles, stemmed and seeded
- 1/2 white onion, chopped
- 4 garlic cloves, minced
- 1/4 cup chopped fresh cilantro
- 1/4 tsp salt
- 1 tbsp lime juice
Preparation Time:
20 minutes
Cooking Time:
60 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Toss tomatillos, serrano, jalapeños, and ancho chiles with onion, garlic, and salt in a large bowl.
- Spread mixture evenly on a baking sheet and roast for 45-60 minutes, or until tomatillos are softened and slightly browned.
- Remove from oven and let cool slightly.
- Transfer roasted mixture to a blender or food processor along with cilantro and lime juice.
- Puree until smooth, adjusting consistency with water if desired.
Nutritional Information:
- Calories: 25 per serving
- Fat: 0g
- Carbohydrates: 6g
- Protein: 1g
- Fiber: 2g
- Vitamin C: 25% Daily Value
Dish Characteristics:
- Vibrant green color
- Tangy and spicy flavor
- Versatile, can be used as a dip, sauce, or marinade
- Gluten-free and vegan
User Comments:
- "This salsa is the perfect balance of heat and flavor."
- "It's so fresh and delicious, I can't stop eating it."
- "I love the roasted flavor of the tomatillos."
Special Precautions and Tips:
- Wear gloves when handling the chiles to prevent irritation.
- Adjust the amount of chiles to your desired heat level.
- For a smoother salsa, remove the seeds from the ancho chiles before roasting.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
