Authentic Salsa Verde
User Reviews
4.7
21 reviews
Excellent
Authentic Salsa Verde
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Straight from Puebla, Mexico this authentic salsa verde recipe is the way it's really made!
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Ingredients
- 1 pound tomatillos husks removed, rinsed and quartered
- 1 Jalapeno pepper stemmed and quartered
- ¼ cup white onion minced
- ½ teaspoon salt or to taste
- ⅓ cup cilantro
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Instructions
- Place the tomatillos and jalapeno in a large saucepan. Add enough water so that the vegetables just start to float. Bring to a boil and cook until pale in color, about 3-5 minutes. Remove from heat.
- Using a slotted spoon, transfer the tomatillos and ONE of the jalapeno quarters to a blender or food processor. Pulse until a chunky puree forms. Taste for heat. If you like your salsa hotter, add another piece of jalapeno. I added a whole pepper (seeds and all) and it's very spicy, so if you're sensitive to heat, don't add as much (or remove the seeds before boiling).
- Add the onion, salt and cilantro and pulse several times to combine. Taste for seasoning adding more salt if desired.
- Refrigerate salsa in a clean glass jar. Keeps for up to one week.
Notes
- Store salsa verde in a sealed jar in the refrigerator for up to one week.
Nutrition Information
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Calories
20kcal
(1%)
Carbohydrates
3g
(1%)
Sodium
146mg
(6%)
Potassium
159mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
130IU
(3%)
Vitamin C
9.2mg
(10%)
Calcium
4mg
(0%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Calories | 20kcal | 1% |
| Carbohydrates | 3g | 1% |
| Sodium | 146mg | 6% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 4mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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