Salsa Verde Recipe
Ingredients
- 1 lb fresh tomatillos, peeled
- 4 to 6 Serrano Chilies
- 1/2 cup Cilantro, chopped
- 1 Garlic Clove
- Salt to taste
Directions
- In a medium saucepan and on medium heat, cook tomatillos and chilies with enough water to cover.
- Cook until the color of the tomatillos become pale. They should become soft, but not to the point of falling apart.
- Put mixture in a blender with garlic and salt. Add about a cup of cooking liquid to reach the desired consistency. Add the cilantro at the end. Serve hot or cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 8 servings | |
| Calories 20 | |
| Calories from Fat 5 | 25% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 169mg | 5% |
| Total Carbs 3.7g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.38g | 2% |
| Protein 0.65g | 1% |
