salsa, verde, tomatillo, poblano pepper- Salsa Verde- anti-cancer recipes- cook for your life
Salsa Verde
Servings: 6
Prep time: 15

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 homemade, there’s no going back to store bought!
This recipe makes around 1.5 cups.

Preparation

  1. Combine all ingredients into a blender until pureed.

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

Nutritional Information

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

*per serving

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Ann's Tips and Tricks

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.

 


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