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Green Salsa (Salsa Verde)

Green Salsa (Salsa Verde)

This recipe goes with Roast Chicken and Onion Tacos

Sunset MAY 2004

  • Yield: Makes about 1 1/4 cups

Ingredients

  • 8 ounces fresh tomatillos
  • 2 to 3 tablespoons chopped fresh jalapeño chiles
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons finely chopped white onion, rinsed and drained
  • Salt

Preparation

1. Remove and discard husks from tomatillos. Rinse tomatillos well and coarsely chop.

2. In a blender or food processor, combine tomatillos, chiles, cilantro, and 1 tablespoon water; whirl until coarsely puréed. Pour into a bowl and add onion and salt to taste.

Nutritional analysis per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 4.4
  • Calories from fat: 20%
  • Protein: 0.1g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 0.8g
  • Fiber: 0.2g
  • Sodium: 0.3mg
  • Cholesterol: 0.0mg
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Green Salsa (Salsa Verde) recipe

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