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Salsa Verde with Hatch Chiles
A traditional salsa verde recipe with an extra little punch from seasonal Hatch chiles. If you cannot get Hatch chiles, you can substitute 1 or 2 jalapeño peppers (seeded) to give the salsa some heat, if desired.
Prep Time
10 mins
Total Time
10 mins
Servings:
3
cups
Calories:
91 kcal
Course:
Condiments
Cuisine:
American, Mexican
Ingredients
- 16 tomatillos husked (you can substitute 28-ounce can tomatillos, drained, and skip step #1)
- 5 hatch chiles roasted and seeded
- 1 cup cilantro
- 1 yellow onion roughly chopped
- 2 cloves garlic
- lime juice juice of 2 limes
- 1 teaspoon salt
- 1 teaspoon cumin
Instructions
- Place the tomatillos in a medium saucepan, cover with water and bring to a boil over high heat. Boil until they turn brownish-green and are soft, 5 to 7 minutes. Remove with a slotted spoon and immediately place into a bowl of ice water.
- Place the drained tomatillos, Hatch chiles, cilantro, onion, garlic, lime juice, salt and cumin in a blender and puree until smooth. Place in an airtight container and refrigerate for at least 1 hour before serving. The salsa can be refrigerated for up to 4 days.
Cup of Yum
Notes
- Nutritional values are based on one cup
Nutrition Information
Calories
91kcal
(5%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
2g
(3%)
Sodium
783mg
(33%)
Potassium
660mg
(14%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
820IU
(16%)
Vitamin C
59.6mg
(66%)
Calcium
35mg
(4%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 3 cups
Amount Per Serving
Calories 91
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Sodium | 783mg | 33% |
| Potassium | 660mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 59.6mg | 66% |
| Calcium | 35mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.