Low Fat Tomatillo Green Chili Salsa
Bursting with vibrant flavors and a smoky, roasted aroma, this Low Fat Tomatillo Green Chili Salsa is a guilt-free way to elevate your dishes. Featuring charred tomatillos, poblano chili, and jalapeño pepper, this salsa strikes a perfect balance between tangy, smoky, and mildly spiced. Roasting the vegetables under the broiler unlocks their natural sweetness while adding a delicious depth of flavor. Fresh cilantro and zesty lime juice brighten the blend, creating a refreshing yet bold condiment that's perfect for dipping tortilla chips, topping tacos, or drizzling over grilled proteins. With only a handful of wholesome ingredients and a quick prep time, this health-conscious salsa is a must-try for any salsa lover. Its low-fat profile and versatile nature make it a total crowd-pleaser, ideal for everything from party appetizers to weeknight meals.
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Ingredients
- 6 medium (about 1 pound) Tomatillos
- 1 medium Poblano chili
- 1 medium Jalapeño pepper
- 1 small (about 1/2 cup, chopped) White onion
- 2 cloves Garlic
- 0.5 cup (loosely packed) Cilantro
- 2 tablespoons Fresh lime juice
- 0.5 teaspoon (or to taste) Salt
- 2 tablespoons (optional, for thinning) Water
Directions
Step 1
Preheat your oven's broiler on high and set the oven rack about 6 inches below the heating element.
Step 2
Remove the husks from the tomatillos and rinse them thoroughly to remove the sticky residue. Pat them dry.
Step 3
Place the tomatillos, poblano chili, jalapeño pepper, and whole garlic cloves on a baking sheet. Broil for 5-7 minutes, turning the vegetables halfway through, until the tomatillos are softened and charred, and the peppers' skins have blistered.
Step 4
Remove the baking sheet from the oven, and carefully transfer the poblano and jalapeño to a bowl. Cover the bowl with plastic wrap or a plate and let the peppers steam for 5 minutes to loosen their skins.
Step 5
While the peppers are steaming, allow the tomatillos to cool slightly. Peel the skins off the peppers, remove the stems and seeds, and chop them roughly.
Step 6
In a blender or food processor, combine the roasted tomatillos, peeled peppers, garlic cloves, chopped onion, cilantro, lime juice, and salt. Blend until smooth, adding 1-2 tablespoons of water if a thinner consistency is desired.
Step 7
Taste and adjust seasoning as needed, adding more salt or lime juice if desired.
Step 8
Transfer the salsa to a serving dish and serve immediately, or refrigerate until chilled. This salsa will keep in the refrigerator for up to 5 days in an airtight container.
Nutrition Facts
| Serving size | (2982.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 950.8 |
| Total Fat 3.4g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1229.3mg | 0% |
| Total Carbohydrate 217.2g | 0% |
| Dietary Fiber 55.5g | 0% |
| Total Sugars 54.7g | |
| Protein 29.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 243.7mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 7802.5mg | 0% |
Source of Calories