The Girl Who Ate Everything · by Christy Denney★ 5.0 (2)
Salsa Verde recipe
NUTRITION · PER SERVING35M COOK
CAL 1%·PRO 1%
CARBS 3G46% OF CAL
1G FIBER0G ADDED2G INTRINSIC0G OTHER2G TOTAL SUGAR
FAT 2G54% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh Mexican green salsa made with roasted tomatillos, jalapeños, cilantro, and lime. Bright and tangy, perfect for tacos or chips.
condimentmexican⚙️ food processor🍪 sheet pan🍳 skillet🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1 lb fresh tomatillos, husked
- 2 jalapenos, seeded and sliced in half ((use more jalapenos and keep seeds in for more spice))
- 1/2 white onion
- 1/2 cup cilantro leaves
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon kosher salt ((more to taste))
- 1 tablespoon olive oil
At a glance
PER SERVING · TIME 35M
CAL 1%·PRO 1%
CARBS 3G46% OF CAL
1G FIBER0G ADDED2G INTRINSIC0G OTHER2G TOTAL SUGAR
FAT 2G54% 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
- 15m
- Sodium
- 147mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 5mg
- Iron
- 0.12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 147MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.