Directions:
- Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 1 pound husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes. Transfer to a plate and let cool slightly.
- Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, 1/2 bunch cilantro, leaves and tender stems only, and 1/4 cup fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.
- DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.78 Kcal (594 kJ) | ||
| Calories from fat | 81.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.1g | 14% | |
|---|---|---|---|
| Sodium | 4.23mg | 0% | |
| Potassium | 664.03mg | 14% | |
| Total Carbs | 16g | 5% | |
| Sugars | 10.08g | 40% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 2.6g | 5% | |
| Vitamin C | 37.5mg | 63% | |
| Iron | 2.3mg | 13% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 54.36 Kcal (228 kJ) | ||
| Calories from fat | 31.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 14% | |
|---|---|---|---|
| Sodium | 1.62mg | 0% | |
| Potassium | 254.61mg | 14% | |
| Total Carbs | 6.13g | 5% | |
| Sugars | 3.86g | 40% | |
| Dietary Fiber | 1.98g | 21% | |
| Protein | 1g | 5% | |
| Vitamin C | 14.4mg | 63% | |
| Iron | 0.9mg | 13% | |
| Calcium | 9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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