Photo: Charles Deluvio
Roasted Spicy Salsa Verde
7 ingredients
20 min + 10 min
1 cup
openrecipes
"Roasted-pepper green salsa just like grandma makes it, well, minus the molcajete. It's just easier to make in a food processor. The heat of your salsa can be controlled by the amount of seeds and membrane you leave in the pepper pods. "
Estimated Nutrition (whole recipe, rough)
63
Calories
2g
Protein
1g
Fat
14g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 fresh poblano chile peppers
- 2 serrano chile peppers
- 6 fresh tomatillos, husks removed
- 1 1/2-inch slice of white onion
- 2 cloves garlic
- salt to taste
- 1 tablespoon chopped fresh cilantro (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes