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4 Serves
89 Mins
Preheat your oven to 200°C. On a cutting board, use a chef's knife to peel and halve the onions and prepare the tomatillos and peppers.
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Vitamin K
114 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
43 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
92 mg / 1,250 mgPotassium
655 mg / 4,700 mgSodium
705 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Place the vegetables on a baking sheet and roast until charred and tender. Once roasted, transfer them to a bowl.
In a blender, combine the roasted vegetables with fresh cilantro and pulse until you reach your desired consistency.
Heat olive oil in a frying pan over medium heat. Pour in the blended salsa mixture and simmer to allow the flavors to meld.
Season the salsa verde with salt and pepper to taste, then remove from heat and serve.
3
g14
g12
g
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Nigerian