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Nutrition Facts
Serving Size 1 (139g) Recipe makes 4 servings
Calories 46
Calories from Fat 11		(24%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 584mg		24%
Potassium 359mg		10%
Total Carbohydrate 8.8g		2%
	Dietary Fiber 2.6g	10%
	Sugars 5.3g
Protein 1.4g		2%
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Mexicana Salsa Verde

Recipe #386727 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1360233
Aug 24, 2009

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site — ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest.

SERVES 4 -6 (change servings and units)

Ingredients

1 lb tomatillo (fresh)
2-3 jalapeno peppers
1-2 garlic cloves
1/2 onion
6-8 sprigs fresh cilantro
1 teaspoon salt (to taste)

Directions

1
Remove stems from chiles; do not remove seeds. Set chiles on burner of stove to roast; peel skin when cool and set aside.
2
Remove paper husks from tomatillos. Place in medium saucepan. Add cold water to cover. Bring to a boil; drain.
3
Place chiles, tomatillos, chopped onion and garlic, and cilantro in blender. Blend for 2 to 3 minutes.
4
Turn into medium bowl. Add salt to taste.
5
NOTE: Use immediately or cover and refrigerate overnight for richer taste.