Sauces & Stuff
Roasted Salsa Verde
Made from scratch, this Roasted Salsa Verde will go a long way to enhance your Mexican cuisine.
Preheat broiler to high with rack 4–6-inches from element.
Toss tomatillos, poblano, onion, serranos, and garlic with oil; transfer to a baking sheet and broil until soft, 5 minutes per side, then cool slightly. Peel, seed, and chop poblano and serranos; transfer to a food processor along with remaining vegetables and juices from baking sheet.
Add water, lime juice, cumin, and coriander, then purée.
Stir in cilantro and season with salt; chill at least 1 hour.
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Carbs 4g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.