Nickel Allergy Friendly Gluten Free Tomatillo Salsa and Chips

Total time30 min

Prep time10 min

Cook time15 min

Nickel Allergy Friendly Gluten Free Tomatillo Salsa and Chips

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Ingredients

4 servings

For the salsa

1 lb tomatillos (about 8–10 medium), husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
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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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