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Roasted Salsa Verde
2 mild yellow chile
peppers, cut into
halves and seeded
1 serrano chile pepper,
cut into halves and
seeded
2 cloves garlic, peeled
1 pound fresh
tomatillos, husks
removed
1
⁄2 red bell pepper,
seeded and cut into
1
1
⁄2
-inch pieces
1 small onion, cut into
quarters
1 tablespoon olive or
vegetable oil
1 tablespoon fresh
lime juice
1 teaspoon sugar
1
⁄2 teaspoon salt
Place yellow and serrano peppers, garlic, tomatillos,
bell pepper, and onion in 15 x 10 x 2-inch baking
pan. Drizzle with oil; toss to coat. On top rack, bake
at 450°F for 20 to 25 minutes, or until tomatillos
are blistered and garlic is tender, stirring once or
twice. Cool slightly.
Position multipurpose blade in work bowl. Add
vegetable mixture with any accumulated juices, lime
juice, sugar, and salt. Pulse 2 to 3 times, about
1 second each time, or until chopped. Serve chilled
or at room temperature with skewered grilled
chicken or shrimp, or tortilla chips.
Yield: 24 servings (2 tablespoons per serving).
Tip: May be made 1 to 2 days in advance, if desired.
Per Serving: About 15 cal, 0 g pro, 2 g carb,
1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.
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