Salsa Verde with Hatch Chiles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Mexican salsa verde made with tomatillos, roasted chiles, cilantro, and garlic. Bright, tangy, and with a spicy kick from Hatch or jalapeño peppers—perfect for dipping or serving alongside Mexican dishes.
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Nutrition & ingredients
Ingredients
serves 3- 16 tomatillos (husked (you can substitute 28-ounce can tomatillos, drained, and skip step #1))
- 5 Hatch chiles (roasted and seeded)
- 1 cup cilantro
- 1 yellow onion (roughly chopped)
- 2 cloves garlic
- Juice of 2 limes
- 1 teaspoon salt
- 1 teaspoon cumin
At a glance
PER SERVING · TIME 10M
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
- Sodium
- 906mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 603mg
- Calcium
- 38mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 906MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.