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Ingredients
Scale
- 1 onion, peeled and halved
- 4 –6 tomatillos, husked and rinsed
- 4 –6 cloves garlic
- 1 anaheim chili
- 1 bird’s eye chili
- 2 –3 jalapeños
- 5 –6 roma tomatoes, not roasted
- Juice of 1 lime
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 425°F.
- Arrange the onion, tomatillos, garlic, Anaheim chili, bird’s eye chili, and jalapeños on a baking sheet.
- Roast for 15–20 minutes, or until the vegetables soften and develop a light blistered texture.
- Remove from the oven and allow to cool slightly.
Notes
Adjust the number of jalapeños based on your desired level of spiciness.
Serve with tortilla chips or use as a topping for grilled meats and tacos.
Store leftover salsa in an airtight container in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: NO DATA
- Category: Appetizers
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 4g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg