Anti Inflammatory Gluten Free Tomatillo Salsa and Chips
Total time30 min
Prep time10 min
Cook time15 min
4.6(21)
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Learn more →Ingredients
4 servings
For the salsa
- 1 lb tomatillos (about 8–10 medium), husked and rinsed
- 1 jalapeño, halved lengthwise
- 3 garlic cloves, unpeeled
- ½ medium white onion, cut into 2 wedges
- 1 tbsp olive oil
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (about 1 lime)
- ½ tsp salt, plus more to taste
For the chips
- 12 corn tortillas (6-inch), each cut into 6 wedges
- 2 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Position an oven rack about 4 inches from the broiler element and preheat the broiler to high. Line a large baking sheet with foil.
- 2
Arrange the tomatillos, jalapeño halves (cut-side down), garlic cloves, and onion wedges on the prepared baking sheet. Drizzle with 1 tbsp olive oil and toss to coat.
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