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Description
Homemade salsa is infinitely more delicious than what you can get in a jar, and the blender makes the process a snap. A mix of fresh chili varieties adds complexity to this tangy, mildly spicy sauce, which you can literally use for breakfast through to dinner. The recipe makes plenty for now and to freeze for the future, and is easily doubled if you'd like to stash away even more. It's a Yummly original created by Martha Holmberg.
Ingredients
Directions
- Preheat oven to 425°F.
- Pull husks from tomatillos and cut tomatillos in half. Core and seed jalapeño, poblano, and Anaheim chilies. Cut onions into thick slices, and smash garlic.
- Spread tomatillos on one sheet pan and jalapeños, poblanos, Anaheims, onion slices, and garlic on another sheet pan. Drizzle evenly with olive oil and toss everything to coat lightly. Sprinkle with salt.
NutritionView More
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| Calories80Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium240mg10% |
| Potassium330mg9% |
| Protein2g4% |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber4g16% |
| Sugars6g12% |
| Vitamin A45% |
| Vitamin C70% |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.