Directions:
- Preheat broiler. Place tomatillos, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning halfway through, until blistered, 12-15 minutes. Let cool.
- Transfer tomatillo mixture to a blender, add 2 tablespoons lime juice, and pulse until a chunky purée forms. Season with salt and more lime juice, if desired. DO AHEAD: Salsa can be made 3 days ahead. Cover; chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.16 Kcal (239 kJ) | ||
| Calories from fat | 10.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 2% | |
|---|---|---|---|
| Sodium | 3.15mg | 0% | |
| Potassium | 393.97mg | 8% | |
| Total Carbs | 11.9g | 4% | |
| Sugars | 6.62g | 26% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 1.58g | 3% | |
| Vitamin C | 29.2mg | 49% | |
| Iron | 1.1mg | 6% | |
| Calcium | 19.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 32.99 Kcal (138 kJ) | ||
| Calories from fat | 5.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 2% | |
|---|---|---|---|
| Sodium | 1.82mg | 0% | |
| Potassium | 227.37mg | 8% | |
| Total Carbs | 6.87g | 4% | |
| Sugars | 3.82g | 26% | |
| Dietary Fiber | 1.86g | 13% | |
| Protein | 0.91g | 3% | |
| Vitamin C | 16.8mg | 49% | |
| Iron | 0.7mg | 6% | |
| Calcium | 11.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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