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Salsa Verde
A green salsa made with tomatillos, onions, jalapenos and cilantro.
Course
Condiment
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
cups
Calories
22
kcal
Author
Kathy Berget
Equipment
Cookie Sheet
Food Processor
Ingredients
2
pounds
tomatillos
2
jalapenos
seeded
1
white onion
quartered
¼
teaspoon
salt
1
cup
fresh cilantro
1
tablespoon
lime juice
Instructions
Preheat oven to 425
Place tomatillos on a baking sheet lined with parchment paper
Roast in oven for 20 minutes until slightly browned on top. Remove from oven and allow to cool to room temperature.
Cut tomatillos into quarters and place in food processor along with quartered onion and chopped jalapeno. Puree for 20-30 seconds until well pureed.
Add cilantro, lime juice and salt. Pulse 4-6 times until cilantro is chopped.
Taste and add additional salt if needed
Notes
Be certain to wash sticky residue from tomatillos before roasting
For a milder salsa, use just one jalapeno
For a spicier salsa, add an additional jalapeno
Store prepared salsa in the refrigerator for up to 2 weeks
Nutrition
Serving:
4
Tablespoons
|
Calories:
22
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
38
mg
|
Potassium:
172
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
151
IU
|
Vitamin C:
10
mg
|
Calcium:
6
mg
|
Iron:
1
mg