This recipe is soo fresh, it's just refreshing and yummy and perfect.
Salsa Verde
Photo: Jan Smith
"When a coworker brought me tomatillos from her garden, I came up with this recipe. It's great with tortilla chips." -Holly Clebnik, Newington, CT
Yield: 2 cups (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 16
- Calories from fat: 21%
- Fat: 0.4g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.2g
- Protein: 0.5g
- Carbohydrate: 3.2g
- Fiber: 1g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 334mg
- Calcium: 4mg
Ingredients
- 8 tomatillos (about 12 ounces)
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1 jalapeño pepper, seeded and quartered
- 1 (4.5-ounce) can chopped green chiles, undrained
Preparation
- Discard husks and stems from the tomatillos. Combine tomatillos and remaining ingredients in a food processor; pulse until coarsely chopped.
Salsa Verde Recipe at a Glance
- COURSE: Appetizers
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic, Quick/Easy, 5 Ingredients or Less
- CUISINE: Mexican
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Food Processor
- PUBLICATION: Cooking Light
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