Ingredients
Units
Scale
- 12 tomatillos (about 1.5 lbs)
- 1 cup yellow onion, finely chopped
- 1 tbsp roasted garlic
- 2 tbsp olive oil
- 1/4 cup chopped cilantro with stems (or replace with parsley if you don't like cilantro)
- 1 lime, juiced
- 2 tbsp apple juice (or liquid allulose for sugar-free and keto)
- 1 tsp sea salt
- 1 jalapeno, seeded and deveined
- 1 roasted poblano, deveined and seeded
Instructions
- Grill jalapeno and poblano peppers (or roast them in the oven). Once charred on the outside, place in a dish and cover with plastic wrap. Set aside
- In a sauce pan, heat olive oil. Add onions and saute until caramelized. Remove from heat
- Palce tomatillos under warm running water and remove husk with a clean dish towel. Place them in a pot and add water until tomatillos are covered
- Place on the stove and bring to a boil. Cook tomatillos until tender but not mushy. Using a strainer, remove as much water as possible
- Remove poblano and jalapeno skins by rinsing them under water to help remove the skin
- Place all ingredients in a food processor and blend until desired consistency.
- Store in the fridge for up to 5 days.
Notes
- If you want to roast the peppers in the oven, check out my How to Roast Peppers in the Oven
- Prep Time: 30 minutes
- Category: Sides
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 37
- Sugar: 2.1 g
- Fat: 2.7 g
- Carbohydrates: 3.4 g
