Foodie Crush · by Heidi Larsen★ 3.6 (25)
How to Make Salsa Verde
NUTRITION · PER SERVING—
CAL 5%·PRO 6%
CARBS 18G76% OF CAL
5G FIBER0G ADDED10G INTRINSIC3G OTHER10G TOTAL SUGAR
FAT 2G22% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A roasted salsa made with tomatillos, chiles, and cilantro, finished with cotija cheese. Bright and complex, it's used as a sauce or dip for Mexican dishes.
condimentmexican⚙️ food processor🍪 sheet pan🔥 oven🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 pounds tomatillos (, husked and rinsed)
- 1 medium yellow onion (, peeled and quartered)
- 4 cloves garlic (, peeled and smashed)
- 2-4 roasted hatch chiles (, or one fresh jalapeño, stemmed)
- 1/3 cup loosely packed cilantro leaves
- 1 teaspoon kosher salt
- Cotija cheese for garnish
At a glance
PER SERVING
CAL 5%·PRO 6%
CARBS 18G76% OF CAL
5G FIBER0G ADDED10G INTRINSIC3G OTHER10G TOTAL SUGAR
FAT 2G22% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 442mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 614mg
- Calcium
- 22mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.