Salsa Verde
Photography: Photo: Jan Smith; 
"When a coworker brought me tomatillos from her garden, I came up with this recipe. It's great with tortilla chips." -Holly Clebnik, Newington, CT
| Servings:2 cups (serving size: 1/4 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 8 tomatillos (about 12 ounces)
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1 jalapeño pepper, seeded and quartered
- 1 (4.5-ounce) can chopped green chiles, undrained
Amount Per
Serving
- iron:0.3 mg
- calories from fat:21 %
- fat:0.4 g
- saturated fat:0.1 g
- calories:16
- sodium:334 mg
- mono fat:0.1 g
- poly fat:0.2 g
- carbohydrate:3.2 g
- protein:0.5 g
- fiber:1 g
- calcium:4 mg
- cholesterol:0.0 mg
directions
Discard husks and stems from the tomatillos. Combine tomatillos and remaining ingredients in a food processor; pulse until coarsely chopped.
