salsa, verde, tomatillo, poblano pepper- Salsa Verde- anti-cancer recipes- cook for your life

Home > Recipes > Appetizers & Snacks > Salsa Verde Recipe

Salsa Verde Recipe

(4 votes, average: 4.25 out of 5)

Loading...

Clock Icon for Prep Time

15 min prep

Person Icon for Serving Size

6 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Our Salsa verde sauce tastes tart and bright. Made with cilantro and spicy jalapenos, it’s great with grilled meats or as a dip for our Baked Whole Wheat Tortilla Chips. Once you’ve tasted...

Ingredients

4 poblano peppers, seeds removed
3 tomatillos
1 small onion peeled and cut into 4 pieces
2 cloves of garlic
2 cups cilantro, washed and roughly chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
1 jalapeno or Serrano chili, seeds removed
Pinch of salt

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

27 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

6 g

Sugar

3 g

Fiber

1 g

Protein

1 g

Sodium

31 mg

Directions

Combine all ingredients into a blender until pureed.

Chef Tips

If you can’t find tomatillos, use half of a small green apple and 1 tablespoon water instead. For a hotter sauce, use the whole pepper and chili, seeds and all.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Tags:

Leave a Review Cancel reply

You must be logged in to post a comment.