Isabel Eats · by Isabel Orozco-Moore★ 4.7 (107)
Salsa Verde Recipe
NUTRITION · PER SERVING20M COOK
CAL 1%·PRO 2%
CARBS 5G77% OF CAL
1G FIBER3G SUGAR1G OTHER
FAT 1G23% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, tangy Mexican green sauce made from tomatillos, jalapeños, cilantro, and lime. It's spicy, fresh, and herbaceous. A versatile accompaniment to Mexican dishes, tacos, and appetizers.
condimentmexican🍪 sheet pan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound tomatillos, (husked and rinsed (about 10 med-large tomatillos))
- 3 jalapeño peppers, (stemmed (and seeded if desired))
- ½ medium white onion
- 2 cloves garlic
- ½ cup cilantro ((stems and leaves))
- 1 tablespoon lime juice ((about ½ lime))
- 1 teaspoon kosher salt, (plus more as needed)
At a glance
PER SERVING · TIME 20M
CAL 1%·PRO 2%
CARBS 5G77% OF CAL
1G FIBER3G SUGAR1G OTHER
FAT 1G23% 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
- 5m
- Cook
- 15m
- Sodium
- 196mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 8mg
- Iron
- 0.19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 196MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.