Photo: K8
Tomatillo Salsa Verde
6 ingredients
openrecipes
This recipe for the classic Mexican green salsa, known as salsa verde, comes from Chef Traci Des Jardins. Once you have the hang of making salsas and realize how easy it is, she says, you’ll never go back to store bought. Experiment with different types of chilies; some are very spicy and some, not so much. Removing the seeds lessens the bite. When tomatoes are in season, pico de gallo is also really easy: just combine diced tomatoes, diced white onion, serrano chili, chopped cilantro and a squeeze of lime juice.
Estimated Nutrition (whole recipe, rough)
53
Calories
2g
Protein
0g
Fat
11g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- 3 lb. tomatillos, husks removed
- 1 small white onion, peeled and sliced
- 1 serrano chili, stem removed
- Salt, to taste
- 1 bunch fresh cilantro, thoroughly washed, 2 inches of stem
- removed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes