Salsa Verde

This salsa uses tomatillos* instead of tomatoes. Try serving it with grilled fish or as a topping on hamburgers.

recipe image

Ingredients (MAKES 1 CUP)

1 lb tomatillos,* husks removed (about 8 medium tomatillos)
2 jalapeno peppers
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1/4 tsp grated lime zest
1 tbsp fresh lime juice
2 tsp honey
1/2 tsp minced garlic
1/4 tsp kosher salt

Instructions

  1. On a sheet pan, roast tomatillos and jalapenos under broiler for 5 minutes. Turn over and continue to roast another 5 minutes until soft and slightly blackened. Cool.
  2. Cut jalapenos in half and remove seeds. Transfer tomatillos and jalapenos to a food processor and pulse until roughly chopped.
  3. Mix remaining ingredients in a bowl. Add tomatillo mixture and blend well.
  4. Refrigerate at least one hour to allow flavours to develop.

Nutritional information

Nutrients per serving (2 tbsp): 19 calories, 0 g fat, 1 g protein, 4 g carbs, 1 g fibre. Nutrients per serving (with 6 oz./ 375 g grilled halibut): 247 calories, 5 g fat, 44 g protein, 4 g carbs, 1 g fibre.

Recipe by Paula Bowman
Photography by Jim Norton
Food styling by Claire Stubbs
Prop styling by Jane Hardin