No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 271g Recipe makes 3 cups) |
||
| Calories 0 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
Salsa Verde
By: Tiny_Toodles
Mar 12, 2008
Delicious on tacos, with chips, or as a salad dressing. You can adjust the heat to your taste either taking the jalapenos out all together or adding serranos in with the recipe.
3 cups
Ingredients
- 1 1/2 lbs tomatillos
- 1/2 cup white onion (chopped)
- 1/2 cup cilantro (leaves and stems)
- 1 tablespoon lime juice
- 1/4 teaspoon sugar
- 2 jalapeno peppers (stemmed, seeded and chopped)
- salt
Directions
1
1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.2
2 Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
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