Zesty Salsa Verde

Name: Zesty Salsa Verde
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 cups.
Cuisine: North America, Mexican
Ingredients: 2 pounds medium tomatillos (about 16), husks removed and halved; 2 large sweet onions, coarsely chopped (about 4 cups); 2 serrano peppers, seeded and chopped; 6 garlic cloves, peeled and halved; 1/4 cup olive oil; 1/3 to 1/2 cup water; 1/2 cup chopped fresh cilantro; 2 tablespoons lime juice; 1 teaspoon salt

TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD: 2 cups.

Last year was the first time I had ever grown tomatillos. They were so abundant that I had enough to eat fresh, give away and freeze for future gatherings. What I didn't expect was how well the salsa would freeze. I do like to add an extra zip by juicing a fresh lime into the salsa after it has thawed. —Kim Banick, Salem, Oregon

Ingredients

2 pounds medium tomatillos (about 16), husks removed and halved
2 large sweet onions, coarsely chopped (about 4 cups)
2 serrano peppers, seeded and chopped
6 garlic cloves, peeled and halved
1/4 cup olive oil
1/3 to 1/2 cup water
1/2 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon salt

Directions

1. Preheat oven to 425°. In a large bowl, toss tomatillos, onions, peppers and garlic with oil. Divide mixture between two 15x10x1-in. baking pans. Roast 35-40 minutes or until lightly browned, stirring occasionally. Cool slightly.
2. Process tomatillo mixture in a food processor until smooth, adding enough water to reach desired consistency. Add remaining ingredients; pulse just until combined.

Nutrition Facts

1/4 cup: 127 calories, 8g fat (1g saturated fat), 0 cholesterol, 304mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 2g protein.

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