Ingredients
Units
Scale
- 450 g tomatillos, husked and washed
- 200 g tomatoes, quartered
- avocado oil spray or 1 tsp avocado oil
- 6-10 garlic cloves, whole, raw
- 1/2 red onion, cut into wedges
- 2 canned chipotle peppers in adobo sauce
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 1/2 cup fresh cilantro
Instructions
- In an air fryer, sprayed with avocado oil, add the tomatillos, tomatoes, garlic, and onion. Add 1 tsp of olive oil and toss to coat.
- Set your air fryer to 400 degrees on "Roast/Bake". Roast for 20-30 minutes or until vegetables just begin to char. Remove basket from air fryer and allow to cool.
- Add the roasted vegetables and all remaining ingredients to the bowl of a food processor. Pulse until slightly chunky, 10-20 seconds.
Notes
- Feel free to add more chipotle peppers in a adobo sauce for a spicier salsa
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce, Sides
- Method: Air Fryer
- Cuisine: Mexican, Low Carb, Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tbsp
- Calories: 18
- Sugar: 1.5
- Fat: 0.4
- Carbohydrates: 3
- Fiber: 1
- Protein: 0.6
