How To Make Salsa Verde (Green Salsa) Recipe
A perfect topping to your Mexican staples. This salsa verde recipe has a balance of sweetness from sugar and spiciness from tomatillos and jalapeno.
Move oven rack about 4-inch below broiler element, preheat broiler to high heat.
Place tomatillos and jalapeno on a baking sheet then place in oven and roast for about 4 to 5 minutes until charred on top.
Rotate veggies to opposite side and roast until charred on opposite side for about 3 to 5 minutes longer.
Slice pepper then add it to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water, and tomatillos (and any juices on the pan).
Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in the refrigerator in an airtight container.
- Calories: 55.82kcal
- Fat: 1.00g
- Saturated Fat: 0.14g
- Monounsaturated Fat: 0.15g
- Polyunsaturated Fat: 0.40g
- Carbohydrates: 11.94g
- Fiber: 2.20g
- Sugar: 8.81g
- Protein: 1.18g
- Sodium: 196.30mg
- Calcium: 13.08mg
- Potassium: 293.60mg
- Iron: 0.66mg
- Vitamin A: 9.23µg
- Vitamin C: 16.25mg
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