Chili Pepper Madness · by Mike Hultquist★ 5.0 (37)
Salsa Verde Recipe
NUTRITION · PER SERVING30M COOK
CAL 2%·PRO 2%
CARBS 7G81% OF CAL
2G FIBER4G SUGAR1G OTHER
FAT 1G16% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh and spicy Mexican salsa verde made from roasted tomatillos, serrano chiles, garlic, and cilantro. Bright and tangy, essential for tacos and enchiladas.
condimentmexican⚙️ food processor🍪 sheet pan🌀 blender🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound tomatillos
- 2-3 serrano peppers ((or use jalapeno peppers for a milder salsa verde))
- 3 garlic cloves (chopped)
- 1 small white onion (chopped (red onion is good, too))
- 1/2 cup chopped fresh cilantro
- Salt to taste ((I use a teaspoon of sea salt))
- 1 tablespoon lime juice (optional (about 1 small lime, or to taste))
At a glance
PER SERVING · TIME 30M
CAL 2%·PRO 2%
CARBS 7G81% OF CAL
2G FIBER4G SUGAR1G OTHER
FAT 1G16% 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
- 25m
- Sodium
- 2mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 12mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.