Made with cilantro and spicy jalapenos, this tart and bright-tasting salsa verde is great with tacos or as a dip for our Baked Tortilla Chips. Once you’ve tasted homemade, there’s no going back to store bought!
This recipe makes around 1½ cups.
6 servings
9 ingredients
15 min prep
Ingredients
- 4 poblano peppers, seeds removed
- 3 tomatillos (see Chef Tips)
- 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
Directions
- Combine all ingredients into a blende. Puree until smooth.
Chef Tips
If you can’t find tomatillos, use half of a small green apple and 1 tablespoon of water instead. For a hotter sauce, use the whole pepper and chili, seeds and all.
Nutrition Facts (per serving)
Calories: 27; Fat: 0g; Saturated Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Carbohydrates: 6g; Sugar: 3g; Fiber: 1g; Protein: 1g; Sodium: 31mg
Registered Dietitian Approved
Your recipes, articles, videos, and more content are 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, and the American Institute for Cancer Researchand the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.
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