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Tomatillo Salsa
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25 minutes
2 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
brown sugar
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1/2
whole
cut into quarters.
 
4
whole
halved.
 
1
whole
halved (seeds removed if you like a mild salsa).
 
3
cloves
peeled.
 
1
tbsp
or agave or maple syrup.
 
1/2
tsp
 
1
tsp
or white vinegar or lime juice.
 
1/4
cups
coarsely chopped.
 
 
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PREPARATION
1.
Heat oven or grill to medium high heat (if oven, 425 degrees). Prepare all veggies and lay them on aluminum foil (on top of baking tray, if you're worried about juice dripping from tomatoes). Cook undisturbed for 10-15 minutes until veggies are starting to brown.
2.
Remove from heat and let cool for 2-3 minutes. Add all veggies and remaining ingredients, sugar through cilantro, to bowl of food processor and process until you reach ideal salsa consistency (some like it chunkier than others). Season to taste and chill for 20-30 minutes before serving.
NOTES, TIPS, TRICKS, HINTS, ETC:
Quarter your vegetables and throw them on the grill or in the oven until roasted (10-15 min). Toss everything in a food processor and blend away! For some smokey flavor, add in a bit of chipotle pepper or smoked paprika. You can also add some fruit to brighten it up. Mango and pineapple are both great. Simply cut them up and roast with the veggies.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 57.8
Protein 1.49 g
Carbohydrates 13.6 g
Iron 0.35 mg
Fiber 1.72 g
Calcium 19.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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