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 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.

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