Nutritional Info

Nutrition Facts

Serving Size 1 (0g)

Calories 1
Calories from Fat 0 (55%)
Amount Per Serving %DIV
Total Fat 0g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 1.7mg 1%
Sodium 0.1mg 0%
Potassium 0.2mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

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Recipe Description
The charred bits of tomatillo skin and jalapeno give this relish a well rounded, rustic flavor.  Serve it as a chip dip or with grilled beef, lamb, pork, poultry or fish.
Prep time
20 min
Cook time
10 min
Ready In
30 min


Serves Tool

Serves To:USMetric
3/4 Teaspoon(t)  kosher salt
1 Tablespoon(T)  fresh cilantro leaves, chopped
2   small jalapeno chiles
1/2 Teaspoon(t)  sugar
2 Clove(clv)  garlic, unpeeled
1   undefined
1 Pound(lb)  tomatillos, husked and rinsed


Heat the grill as directed.  Brush the grill grate and coat it with oil.  Grill the tomatillos, onion slices, garlic and chiles directly on the grill grate until blistered and blackened all over, turning occasionally, 5 to 10 minutes total.  Use a spatula and tongs to turn the onion slices to keep them from falling apart.  Or, skewer the slices through the side to hold them together.  If the bars of your grill grate are far apart, skewer the garlic and jalapenos to keep them from falling into the fire.  Let the vegetables cool slightly, then peel the garlic and remove the stems from the chiles.  For a mild salsa, cut the chiles in half lengthwise and scrape out the seeds and ribs with a spoon or knife.  For a hotter salsa, leave the stemmed chiles intact.  Transfer all of the vegetables to a food processor with any accumulated juices.  Pulse until a chunky puree forms.  Pour into a bowl and stir in the cilantro, salt, and sugar.

Additional notes

Direct heat, medium-high (400° to 450°F) Clean, oiled grate on lowest setting.

Direct heat, medium ash 10-by-10-inch charcoal bed (about 3 dozen coals) Clean, oiled grate on lowest setting.

Direct heat, light ash 10-by-10-inch bed, 1 inch deep Clean, oiled grate set 3 inches above the fire.

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