Feasting at Home · by Sylvia Fountaine★ 5.0
Salsa Verde
NUTRITION · PER SERVING10M COOK
CAL 5%·PRO 6%
CARBS 20G79% OF CAL
5G FIBER1G ADDED11G INTRINSIC3G OTHER12G TOTAL SUGAR
FAT 3G23% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant fresh salsa made with raw tomatillos, cilantro, jalapeño, and lime in a food processor. Ready in 10 minutes, it's bright and herbaceous, served alongside Mexican main dishes or with tortilla chips.
condimentmexican⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Feasting at Home →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 lb Tomatillos, husked, rinsed ( in warm water) and quartered
- 1/2 bunch cilantro- leaves and tender stems OK ( 1 cup, packed)
- 1-2 jalapeno peppers (or use more, for spicier) or 1-2 serrano chilis ( I like 2 serranos)
- 1 small garlic clove
- 1/3 cup diced white or yellow onion
- 3 tablespoons lime juice plus more to taste
- ½ teaspoon ground coriander
- ½ teaspoon sugar ( or agave or honey)
- 1 tsp kosher salt
- 1 T olive oil (optional)
At a glance
PER SERVING · TIME 10M
CAL 5%·PRO 6%
CARBS 20G79% OF CAL
5G FIBER1G ADDED11G INTRINSIC3G OTHER12G TOTAL SUGAR
FAT 3G23% 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.
- Prep
- 10m
- Sodium
- 886mg
- Total sugar
- 12g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 674mg
- Calcium
- 34mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 886MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.