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Salsa Verde

Salsa Verde

Cooking Light JANUARY 1999

  • Yield: 1/2 cup (serving size: 1 tablespoon)


  • 6 tomatillos (about 8 ounces)
  • 1 jalapeño pepper
  • 1/4 teaspoon salt
  • 1 garlic clove, sliced
  • Cooking spray
  • 1/4 cup water
  • 1/4 cup minced fresh cilantro


Discard the husks and stems from tomatillos. Place tomatillos and jalapeño in a saucepan; cover with water, and bring to a boil. Cook 15 minutes or until tender, and drain.

Combine tomatillos, jalapeño, salt, and garlic in a blender or food processor; process until smooth.

Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Pour tomatillo mixture into pan (mixture will boil vigorously), and cook 2 minutes. Add 1/4 cup water; cook 1 minute or until thoroughly heated. Stir in cilantro.

Nutritional Information

Amount per serving
  • Calories: 5
  • Calories from fat: 18%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 0.9g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 39mg
  • Calcium: 4mg

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Salsa Verde recipe