Dinner at the Zoo · by Sara Welch★ 5.0 (14)
Salsa Verde
NUTRITION · PER SERVING25M COOK
CAL 2%·PRO 3%
CARBS 7G77% OF CAL
2G FIBER0G ADDED4G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 1G22% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh roasted salsa made from tomatillos, chiles, garlic, cilantro, and lime. A homemade dip that far surpasses store-bought versions.
condimentmexican⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 pounds tomatillos (husks removed)
- 1 poblano pepper (cored and halved lengthwise, seeds and ribs removed)
- 2 jalapeno peppers (cored and halved lengthwise, seeds and ribs removed)
- 2 cloves garlic
- 1/2 cup white onion (diced and rinsed under cold water)
- 2/3 cup cilantro leaves
- 1 1/4 teaspoons salt (or more to taste)
- 2 tablespoons lime juice
- cooking spray
At a glance
PER SERVING · TIME 25M
CAL 2%·PRO 3%
CARBS 7G77% OF CAL
2G FIBER0G ADDED4G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 1G22% 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
- 15m
- Cook
- 10m
- Sodium
- 365mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 265mg
- Calcium
- 13mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 365MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.