The Forked Spoon · by Jessica Randhawa★ 4.9 (9)
Salsa Verde Recipe
NUTRITION · PER SERVING30M COOK
CAL 5%·PRO 6%
CARBS 17G76% OF CAL
4G FIBER0G ADDED10G INTRINSIC3G OTHER10G TOTAL SUGAR
FAT 2G24% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh green salsa made from roasted tomatillos, jalapeños, cilantro, and lime. Much better than jarred varieties. Use as a dip or topping for tacos and Mexican dishes.
condimentmexican🍳 skillet🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 pound tomatillos (peeled and washed)
- 3 cloves garlic (peeled, more if desired)
- 1 jalapeño pepper
- 1 serrano pepper (optional)
- ¼ large white onion
- ½ cup vegetable broth (or chicken broth, plus more as needed)
- ¼ cup fresh cilantro leaves (packed)
- 1 tablespoon lime juice (plus more as needed)
- 1 teaspoon dried Mexican oregano
- ¼ teaspoon cumin powder
- ½ teaspoon salt
At a glance
PER SERVING · TIME 30M
CAL 5%·PRO 6%
CARBS 17G76% OF CAL
4G FIBER0G ADDED10G INTRINSIC3G OTHER10G TOTAL SUGAR
FAT 2G24% 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
- Cook
- 20m
- Sodium
- 748mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 614mg
- Calcium
- 27mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 748MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.