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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Salsa Verde

Instead of buying bottled salsa, make it fresh with two kinds of chiles.

Cooking Light SEPTEMBER 2011

  • Yield: Serves 8 (serving size: 1/4 cup)

Ingredients

  • 2 poblano peppers
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1 pound tomatillos, peeled
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves
  • 2/3 cup chopped white onion
  • 1/3 cup chopped cilantro
  • 1/2 teaspoon kosher salt
  • 1 fresh serrano chile, finely chopped

Preparation

Broil poblano peppers 5 minutes per side or until blackened. Place in a small paper bag; seal. Let stand 10 minutes; peel and chop. Bring chicken broth and tomatillos to a boil in a saucepan over medium heat. Cover and simmer 8 minutes. Remove from heat; let stand 20 minutes. Pour into a blender. Add lime juice and garlic cloves; process until smooth. Pour into a bowl; stir in poblanos, onion, cilantro, kosher salt, and chopped serrano chile. Chill.

Nutritional Information

Amount per serving
  • Calories: 34
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Sodium: 146mg
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Salsa Verde recipe

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