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Salsa Verde

Salsa Verde

If making up to 1 day ahead, cover and chill.

This recipe goes with Guacamole

Sunset JULY 1999

  • Yield: Makes about 1 1/2 cups


  • 4 fresh Anaheim chilies (3/4 lb. total), rinsed
  • 3 firm-ripe tomatoes (1 1/2 lb. total), rinsed
  • 3 green onions, ends trimmed, thinly sliced
  • 2 cloves garlic, peeled, pressed or minced
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper


1. Place chilies and tomatoes in a 10- by 15-inch pan. Broil about 4 inches from heat, turning as needed, until vegetables are charred on all sides, about 5 minutes. Cool. Peel and stem chilies; for less heat, discard seeds. Peel tomatoes, cut in half crosswise, and squeeze out and discard seeds. Finely chop tomatoes and chilies and place in a bowl.

2. Add onions, garlic, cilantro, and salt and pepper to taste. If thicker than desired, add a little water to thin.

Nutritional analysis per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 11
  • Calories from fat: 8.2%
  • Protein: 0.5g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 2.4g
  • Fiber: 0.5g
  • Sodium: 3.4mg
  • Cholesterol: 0.0mg

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Salsa Verde recipe