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Roasted Salsa Verde with Tomatillos and Chiles (Whole30 Salsa)

Cheryl Malik, 40 Aprons
  • 20 minutes
  • Serves

INGREDIENTS

1 1/2 lb

tomatillos (husks removed and washed)

1

jalapeño (see notes)

1

poblano pepper

1/2

white onion (cut into 1/4s)

1

Roma tomato (halved)

2 cloves

garlic (peeled)

1 cup

cilantro

1 1/2 tsp

white vinegar

1/2 tsp

salt