Low Sodium Tomatillo Green Chili Salsa
Elevate your salsa game with this vibrant and heart-healthy Low Sodium Tomatillo Green Chili Salsa! Bursting with roasted tomatillos, smoky poblano pepper, zesty lime juice, and fresh cilantro, this recipe delivers bold, tangy flavors while keeping sodium in check. The broiling technique intensifies the natural sweetness of the vegetables and adds a delightful charred depth to every bite. Ready in under 30 minutes, this versatile salsa is perfect for pairing with tortilla chips, tacos, or even as a zesty topping for grilled meats and vegetables. Wholesome, easy, and packed with fresh ingredients, it's a must-try for anyone looking to enjoy delicious salsa guilt-free!
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Recipe Information
Ingredients
- 6 medium Tomatillos
- 2 small Jalapeño peppers
- 1 medium Poblano pepper
- 2 large Garlic cloves
- 1 small White onion
- 0.5 cup Fresh cilantro leaves
- 2 tablespoons Lime juice
- 0.5 teaspoons Ground cumin (optional)
- 2 tablespoons Water
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven's broiler. Line a baking sheet with foil for easy cleanup.
Remove the husks from the tomatillos and rinse them under warm water to remove their sticky coating. Pat them dry.
Place the tomatillos, jalapeños, poblano pepper, garlic cloves (with skin on), and onion (cut into quarters) onto the prepared baking sheet.
Broil the vegetables for 5-7 minutes or until they are blistered and slightly charred. Use tongs to turn them over and roast for an additional 5-7 minutes on the other side.
Remove the roasting pan from the oven and let the vegetables cool slightly. Once cooled, remove the stems from the peppers, and peel the skin off the garlic.
Add the roasted vegetables, cilantro, lime juice, cumin (if using), water, and black pepper to a blender or food processor.
Blend the mixture until smooth or until your desired salsa consistency is achieved. Taste and adjust lime juice or seasoning if needed.
Transfer the salsa to a bowl and let it cool to room temperature. The flavors will develop as it sits.
Serve the salsa with tortilla chips, tacos, or as a topping for grilled meats and vegetables. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1389 mg | 30% | |
*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.
