Salsa Verde

Name: Salsa Verde
Prep time: 15

4.6

4.6 out of 5 stars (based on 8 reviews)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Made with cilantro and spicy jalapenos, this tart and bright-tasting salsa verde is great with tacos or as a dip for our Baked Tortilla Chips. Once you’ve tasted homemade, there’s no going back...

4 poblano peppers, seeds removed
3 tomatillos (see Chef Tips)
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

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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 blende. Puree until smooth.

Chef Tips

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

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Salsa Verde