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    Simon-Rumpza Cookbook

    Smoky Salsa Verde

    Appetizer
    Condiment
    Dips
    Mexican
    ​

    4 servings

    portionen

    35 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    1 pound tomatillos, husked

    1 small onion, quartered

    1 jalapeño chile, stemmed, halved, and seeded

    1 garlic clove, peeled

    1 teaspoon olive oil

    1/2 cup fresh cilantro leaves

    1 tablespoon lime juice

    1/4 teaspoon table salt

    Anweisungen

    Adjust oven rack 5 inches from broiler element and heat broiler. Toss tomatillos, onion, jalapeño, and garlic with oil and place on aluminum foil-lined rimmed baking sheet. Broil, shaking pan occasionally, until vegetables are lightly charred, 10 to 12 minutes. Cool slightly, about 5 minutes.

    Add vegetables, cilantro, lime juice, and 1/4 teaspoon salt to food processor and pulse until coarsely ground, 5 to 7 pulses. Season with salt to taste. Serve. (Salsa can be refrigerated for up to 3 days.)

    Nährwertangaben

    Portionsgröße

    -

    Kalorien

    57

    Gesamtfett

    2 g

    Gesättigtes Fett

    0 g

    Ungesättigtes Fett

    1 g

    Transfett

    0 g

    Cholesterin

    0 miligrams

    Natrium

    149 miligrams

    Gesamtkohlenhydrate

    6 g

    Ballaststoffe

    -

    Zucker insgesamt

    5 g

    Eiweiß

    1 g

    4 servings

    portionen

    35 minutes

    gesamtzeit
    Kochen beginnen

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    Zutaten

    1 pound tomatillos, husked

    1 small onion, quartered

    1 jalapeño chile, stemmed, halved, and seeded

    1 garlic clove, peeled

    1 teaspoon olive oil

    1/2 cup fresh cilantro leaves

    1 tablespoon lime juice

    1/4 teaspoon table salt

    Anweisungen

    1

    Adjust oven rack 5 inches from broiler element and heat broiler. Toss tomatillos, onion, jalapeño, and garlic with oil and place on aluminum foil-lined rimmed baking sheet. Broil, shaking pan occasionally, until vegetables are lightly charred, 10 to 12 minutes. Cool slightly, about 5 minutes.

    2

    Add vegetables, cilantro, lime juice, and 1/4 teaspoon salt to food processor and pulse until coarsely ground, 5 to 7 pulses. Season with salt to taste. Serve. (Salsa can be refrigerated for up to 3 days.)