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Salsa Verde

Salsa Verde
  • Prep 15 min
  • Total 15 min
  • Servings 20
Made with tomatillos, salsa verde is a wonderful alternative to classic salsa while still packing some spice.
Updated March 17, 2014

Ingredients

  • 8 oz tomatillos, husks removed, rinsed, cut in half*
  • 2 canned serrano chiles, rinsed and seeded, or 1 fresh serrano chile, seeded
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro or parsley
  • 1/4 teaspoon salt

Steps

  • 1
    In food processor or blender, place all ingredients. Cover; process until well blended. Serve immediately, or cover and refrigerate up to 1 week.

  • Tomatillos (tohm-ah-TEE-ohs) are from the same family as tomatoes but are very different. They are green with a flavor that hints of lemon and apples. Tomatillos have a thick skin with a papery covering and a firm texture much like a green tomato.
  • *Small green tomatoes can be substituted.
  • Open dry husks and pull up toward top of tomatillo. Pull or cut with paring knife to remove husks and stems. Rinse tomatillo; rub gently to remove sticky film. Cut as desired.

Nutrition Facts

Serving Size: 1/4 Cup
Calories
20
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
120mg
5%
Potassium
140mg
4%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
5%
Sugars
2g
Protein
0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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