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    You are in: Home / Recipes / Pan-Roasted Tomatillo Salsa Verde Recipe
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    Pan-Roasted Tomatillo Salsa Verde

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Buster's friend's Note:

    I love roasted tomatillos! This salsa is whiz bang easy to whip up, doubles & triples well & have survived freezing well too. This dry pan roasting is way easier than the usual under the broiler method I have used for a hundred years - thanks www.herbivoracious@gmail.com ! I leave out the cilantro & oregano if freezing - seems better to add them in fresh when reheating with a dab of oil in the saucepan. Smoky chipotles or fresh jalapenos also do well - use what you got!

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat a large dry frying pan over medium-high flame. Add the tomatillos, garlic and chili peppers. Cook about 4 minutes on one side, then flip everthing and go another 4 minutes, until the tomatillos are quite soft. Remove the chilis and garlic sooner if they are starting to get dark (they get bitter if burned).
    2. 2
      Puree the vegetables along with the onion, salt, olive oil, cilantro & oregano in a blender until you get a smooth even texture. Stir in the lemon juice 1/2 T at a time - to taste.
    3. 3
      Strain and serve or chill until serving time.

    Ratings & Reviews:

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    Nutritional Facts for Pan-Roasted Tomatillo Salsa Verde

    Serving Size: 1 (966 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 232.4
     
    Calories from Fat 124
    53%
    Total Fat 13.8 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 1405.2 mg
    58%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 6.7 g
    27%
    Sugars 14.8 g
    59%
    Protein 4.6 g
    9%

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