Low Fat Tomatillo Green Chili Salsa
Bursting with tangy and smoky flavors, this Low Fat Tomatillo Green Chili Salsa is a fresh, guilt-free way to elevate your favorite dishes. Made with juicy, roasted tomatillos and the perfect combination of poblano chili and jalapeño for a subtle kick, this salsa balances vibrant citrusy notes from fresh lime juice with earthy warmth from garlic and cilantro. Ready in just 25 minutes, it's an effortless and wholesome dip or topping ideal for tacos, grilled veggies, or chips. With its simple ingredients and easy roasting technique, this homemade salsa is a healthy, low-fat alternative to store-bought options, perfect for meal prep or a flavorful snack. Refrigerate for up to five days and enjoy bold, fresh flavors all week long!
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Recipe Information
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
Instructions
Preheat your oven's broiler on high and set the oven rack about 6 inches below the heating element.
Remove the husks from the tomatillos and rinse them thoroughly to remove the sticky residue. Pat them dry.
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.
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.
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.
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.
Taste and adjust seasoning as needed, adding more salt or lime juice if desired.
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
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 217.2 g | 79% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 54.7 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 7802 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
