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How to Make Salsa Verde
Roasting the veggies in this authentic salsa verde gives it an amazing depth of flavor. Spoon it over tacos, burritos, or enchiladas, or use it as a dip for chips.
Servings: 4 makes about 4 cups
Calories: 100 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 2 pounds tomatillos , husked and rinsed
- 1 medium yellow onion , peeled and quartered
- 4 cloves garlic , peeled and smashed
- 2-4 roasted Hatch chiles , or one fresh jalapeño, stemmed
- ⅓ cup loosely packed cilantro leaves
- 1 teaspoon kosher salt
- Cotija cheese for garnish
Instructions
- Preheat the oven to 450 degrees F.
- Spray a baking sheet with cooking spray and place the tomatillos, quartered onion and garlic cloves on the baking tray. If using a jalapeño, add it to the baking tray with the other vegetables.
- Roast the vegetables for 20 minutes flipping the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
- Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed.
- Serve the salsa topped with cotija cheese if desired and yellow or white corn tortilla chips for dipping.
Cup of Yum
Nutrition Information
Calories
100kcal
(5%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
588mg
(25%)
Potassium
771mg
(22%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
569IU
(11%)
Vitamin C
78mg
(87%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4makes about 4 cups
Amount Per Serving
Calories 100
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 588mg | 25% |
| Potassium | 771mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 78mg | 87% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.