Salsa Verde or Green Salsa tastes best when you make it at home. This recipe for Homemade Salsa Verde is simply the best recipe out there. This recipe will yield you 2 cups of Salsa Verde.
3tablespoonwaterand more as per desired consistency
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INSTRUCTIONS
Preheat Broiler. Place the rack about 4-inches below the heat source.
Place tomatillos and Jalapenõs on a baking sheet. Place in the oven and broil/roast for 4-5 minutes until they turn charred on top.
Use a pair of tongs to flip the tomatoes and roast until it gets charred on the opposite side. About 3-5 minutes.
In a food-processor combine chopped onions, chopped cilantro, peppers, tomatillos, 1 Tablespoon Fresh lime juice, ½ Teaspoon salt, and 1 Teaspoon sugar. Add water as per your desired consistency. Pulse until combined. Taste and adjust with more lime juice and salt.
The Salsa might look too thin to you. But, it will thicken as you store it in the refrigerator. The naturally present pectin in tomatillos will thicken the salsa verde.
Notes
Storage Instructions:Salsa Verde Can be Stored in the Refrigerator for up to 1 week.
Nutrition
Nutrition Facts
Salsa Verde Recipe
Amount Per Serving
Calories 210Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 1172mg51%
Potassium 1579mg45%
Carbohydrates 40g13%
Fiber 11g46%
Sugar 27g30%
Protein 6g12%
Vitamin A 798IU16%
Vitamin C 85mg103%
Calcium 54mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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