Salsa Verde
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Salsa Verde
Salsa Verde
1½ lbs. tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 tbsp. fresh lime juice
1/4 tsp. sugar
2 jalapeño peppers, stemmed, seeded and chopped
Salt to taste

Prep: 15 minutes, Cook: 5 minutes, Makes: 3 cups

1. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under the broiler for about 5 minutes to lightly blacken the skin.

2. Place tomatillos and juices in a blender* or food processor with remaining ingredients except salt; process, using on and off motions, until all are finely chopped. Season to taste with salt. Serve with chips or spoon over any cooked Mexican dish.

*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

Nutritional Information:
(based on a 1/4-cup serving): 20 calories, 1 g protein, 0.5 g total fat (0 g sat.), 4 g carbohydrate, 1 g fiber, 3 g sugar, 0 mg cholesterol, 25 mg sodium, <1 point