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Salsa Verde Recipe
Salsa Verde Recipe photo by Taste of Home

Salsa Verde Recipe

Publisher Photo
This salsa is fresh and creamy. It's great as a chip dip or as a topper for tacos and other Mexican dishes. You can adjust the spiciness to your liking. —Nanette Hilton, Las Vegas, Nevada
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10 servings

Ingredients

  • 8 tomatillos, husks removed
  • 1 medium ripe avocado, peeled and pitted
  • 1 small onion, halved
  • 1 jalapeno pepper, peeled and pitted
  • 1/3 cup fresh cilantro leaves
  • 1/2 teaspoon salt
  • Tortilla chips

Nutritional Facts

1/4 cup (calculated without chips) equals 42 calories, 3 g fat (trace saturated fat), 0 cholesterol, 121 mg sodium, 3 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 fat.

Directions

  1. In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain.
  2. Place the avocado, onion, jalapeno, cilantro, salt and tomatillos in a food processor. Cover and process until blended. Refrigerate until chilled. Serve with chips. Yield: 2-1/2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salsa Verde in Taste of Home October/November 2010, p47

Nutritional Facts

1/4 cup (calculated without chips) equals 42 calories, 3 g fat (trace saturated fat), 0 cholesterol, 121 mg sodium, 3 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 fat.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Salsa Verde

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 9, 2011

Will make again!

MY REVIEW
Reviewed Jun. 22, 2011

It tastes great, it's easy to make, and it keeps for a while! It's good with chips, tacos, and burritos.

MY REVIEW
Reviewed Dec. 29, 2010

I haven't had green salsa before so I'm no expert on how it should taste. This was a good accompaniment to our tamales but I don't know that I'll go out of my way to make it again. Not too hot. Makes a lot.

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