Piping Pot Curry · by Meeta Arora
Salsa Verde
NUTRITION · PER SERVING25M COOK
CAL 1%·PRO 1%
CARBS 4G76% OF CAL
1G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 1G25% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, tangy roasted tomatillo salsa verde with jalapeño heat and fresh cilantro. Smoky and zesty. Perfect as a dip or topping for enchiladas and tacos.
condimentmexican⚙️ food processor🍪 sheet pan🍲 stockpot🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 pounds Tomatillos (husked )
- 1 Jalapeno (seeded if you want less heat)
- 1/2 White Onion (medium)
- 3 cloves Garlic
- 1/2 cup Cilantro
- 1/2 Lime (juiced)
- ½ teaspoon Salt
- ¼ teaspoon Pepper (optional)
- Water or Broth (to thin if desired)
At a glance
PER SERVING · TIME 25M
CAL 1%·PRO 1%
CARBS 4G76% OF CAL
1G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 1G25% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 98mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 154mg
- Calcium
- 8mg
- Iron
- 0.18mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 98MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.