Spend with Pennies · by Holly Nilsson★ 5.0 (9)
Salsa Verde
NUTRITION · PER SERVING75M COOK
CAL 1%·PRO 2%
CARBS 6G75% OF CAL
2G FIBER0G ADDED4G INTRINSIC0G OTHER4G TOTAL SUGAR
FAT 1G27% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright green sauce made from roasted tomatillos, jalapeños, garlic, and cilantro. Spicy, tangy, and aromatic for serving alongside Mexican dishes.
condimentmexican🍪 sheet pan⚙️ food processor🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ½ pounds ripe tomatillos (about 8 to 10)
- 1 jalapeño (or serrano chile, halved and seeds removed, more to taste)
- 2 tablespoons chopped onion
- 1 clove garlic
- ¼ teaspoon salt (more to taste)
- ¼ teaspoon granulated sugar (more to taste)
- 2 tablespoons chopped fresh cilantro
At a glance
PER SERVING · TIME 75M
CAL 1%·PRO 2%
CARBS 6G75% OF CAL
2G FIBER0G ADDED4G INTRINSIC0G OTHER4G TOTAL SUGAR
FAT 1G27% 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
- 5m
- Sodium
- 74mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 8mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 74MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.