Belly Full · by Amy Flanigan★ 5.0 (4)
Salsa Verde
NUTRITION · PER SERVING30M COOK
CAL 1%·PRO 1%
CARBS 4G77% OF CAL
1G FIBER0G ADDED3G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 1G25% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh green salsa made from roasted tomatillos, jalapeños, and cilantro. Serve it as a dip or drizzle over tacos, enchiladas, and grilled chicken.
condimentmexican🍪 sheet pan⚙️ food processor🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 pounds tomatillos ((about 12 medium), papery husks discarded, rinsed and dried)
- 1 medium jalapeno (, stems removed (see note))
- 1/2 medium white onion (, peeled, roots removed, quartered)
- 2 cloves garlic (, kept whole, unpeeled)
- 1/3 cup fresh cilantro leaves (, roughly chopped)
- 1 1/2 tablespoons fresh lime juice (, or up to 3 tablespoons, to taste)
- 1/2 teaspoon salt (, or more to taste)
At a glance
PER SERVING · TIME 30M
CAL 1%·PRO 1%
CARBS 4G77% OF CAL
1G FIBER0G ADDED3G INTRINSIC0G 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
- 20m
- Cook
- 10m
- Sodium
- 98mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 6mg
- Iron
- 0.37mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 98MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.