Photo: Mike Kenneally
Chihuahua-Style Salsa Verde
10 ingredients
20 min + 25 min
5 cups
openrecipes
"This recipe comes from a friend's mother in Chihuahua, Mexico. The heat can be adjusted to fit any taste and is very versatile. I use this to make chicken tamales verde, put on hamburgers, everything!"
Estimated Nutrition (whole recipe, rough)
339
Calories
34g
Protein
16g
Fat
15g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Jalapeno | 1 pepper (14g) | 4 |
| 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
- 12 tomatillos, husked and chopped
- 1 (7 ounce) can chopped jalapenos, drained
- 1/2 head lettuce, chopped
- 2 cloves garlic, chopped
- 1/3 cup dried cilantro
- 3 tablespoons ground cumin
- salt and pepper to taste
- 2 tablespoons butter
- 1/4 onion, chopped
- 1/4 cup chicken broth
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