Mike Garten
Broiling the tomatillos and jalapeño adds a subtle smokiness that’s tasty in this tangy dip.
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Cal/Serv:
26
Yields:
6
servings
Total Time:
0
hours
20
mins
oz.
tomatillos, husked, rinsed, and halved
large jalapeño, halved and seeded
medium onion, peeled and cut into wedges
clove garlic (still in skin)
tbsp.
fresh lime juice
c.
packed fresh cilantro
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- Arrange oven rack 6 in. from broiler; heat broiler. Line rimmed baking sheet with foil.
- Arrange tomatillos and jalapeño, cut sides down, on prepared sheet along with onion and garlic and broil until blistered, 10 to 12 minutes. Let vegetables cool, then transfer to food processor, discarding garlic skin. Add lime juice, cilantro, and 1/2 teaspoon salt. Pulse until combined but still slightly chunky.
NUTRITIONAL INFORMATION (per serving): About 26 calories, 1 g fat
(0 g saturated), 1 G protein, 162 mg sodium,
5 g carbohydrate, 1 g fiber
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Source : Goodhousekeeping
