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Salsa Verde Photo by: Photo: Jan Smith

Salsa Verde

"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

Cooking Light JUNE 2005

  • Yield: 2 cups (serving size: 1/4 cup)

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.

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
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Salsa Verde recipe

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