Best Homemade Salsa Verde Recipe | CFYL @ Fred Hutch
salsa, verde, tomatillo, poblano pepper- Salsa Verde- anti-cancer recipes- cook for your life

Salsa Verde Recipe

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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 tacos or as a dip for our Baked Whole Wheat Tortilla Chips. Once you’ve tasted homemade,...


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
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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

  1. 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

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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


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