1 FIRE-ROASTED
GREEN SALSA
1
CINCO DE MAYO
PREP TIME 15 MIN. – COOK TIME 10 MIN.
READY IN 25 MIN. + COOLING
TIME – SERVINGS 8
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Add 1½ lbs fresh tomatillos
(husks removed) or green
tomatoes, halved, and
1 medium white onion, peeled
and cut into eighths, to foillined sheet pan, along with
2 cloves garlic, unpeeled, and
1 jalapeño, halved lengthwise.
Broil on high 2–4 inches from
heat source 8–10 min., until
mostly charred, rotating the pan
if needed. Let cool. Peel garlic
and remove stem from jalapeño.
Transfer vegetables and any
juices from sheet pan to food
processor. Pulse until mostly
smooth. Transfer to a bowl and
season with salt to taste. Stir
in ¼ cup finely chopped fresh
cilantro. Serve immediately or
refrigerate for up to 1 week.
PER SERVING: 35 CALORIES, 1G FAT, 0G SATURATED
FAT, 0MG CHOLESTEROL, 2MG SODIUM, 7G
CARBOHYDRATE, 2G FIBER, 4G SUGAR, 1G PROTEIN
2 FIRE-ROASTED
RED SALSA
PREP TIME 15 MIN. – COOK TIME 10 MIN.
READY IN 25 MIN. + COOLING
TIME – SERVINGS 8
2
Add 1½ lbs fresh plum
tomatoes, halved, and
1 medium white onion, peeled
and cut into eighths, to foillined sheet pan, along with
2 cloves garlic, unpeeled, and
1 jalapeño, halved lengthwise.
Broil on high 2–4 inches from
heat source 8–10 min., until
mostly charred, rotating the pan
if needed. Let cool. Peel garlic
and remove stem from jalapeño.
Transfer vegetables and any
juices from sheet pan to food
processor. Pulse until mostly
smooth. Transfer to a bowl and
season with salt to taste. Stir
in ¼ cup finely chopped fresh
cilantro. Serve immediately or
refrigerate for up to 1 week.
PER SERVING: 23 CALORIES, 0G FAT,
0G SATURATED FAT, 0MG CHOLESTEROL,
5MG SODIUM, 5G CARBOHYDRATE, 1G FIBER,
3G SUGAR, 1G PROTEIN
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