Salsa, salsa, salsa! This is a super fresh roasted tomatillo salsa that goes great on so many different proteins. This recipe does not use an onion, as some traditional recipes do, but if you'd like to throw one in there we'd recommend half of a yellow or white onion which you can toss in raw when blending all of the other ingredients.
If you would like a spicier salsa, just cut the head off of the jalapeno and throw it all in, seeds included. Want something more mild? Then de-seed the pepper before tossing into the blender.
Serving size: This recipe makes 10 (1/4 cup) servings
Macronutrient Balance: 0.9g Protein / 0.8g Fat / 5.7g Carbohydrates
1.7 pounds of tomatillos
3 garlic cloves
1 cup cilantro (about 1/2 bunch)
salt and pepper to taste
Remove tomatillos from their husks and wash.
Cut in half and layer them cut side down on an iron skillet or cookie sheet. Put garlic cloves in without peeling.
Broil tomatillos and garlic for 12-14 minutes or until the tops of the tomatillos start to change color to a light green/brown.
Remove from heat and allow them to cool for 5-10 minutes - removing the peel from the garlic cloves.
Once everything is cooled, place all ingredients in a blender and pulse until it's a smooth consistency. Season with salt and a pinch of pepper and pulse for a few more seconds.
Serve over your favorite protein!
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