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 grilled meats or as a dip for our Baked Whole Wheat Tortilla Chips. Once you’ve tasted...


  • 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

Nutrition Facts


27 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


6 g


3 g


1 g


1 g


31 mg


  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

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.

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