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Deliciosa Salsa Verde

Deliciosa Salsa Verde

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
eileen

eileen

Broiling the tomatillos gives this salsa a subtly smoky taste. If you are sensitive to spicy food, remove the seeds from the peppers. This salsa is perfect as both a dip for taco chips and to top enchiladas suizas.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place tomatillos cut side down on a baking sheet.
  2. Broil in preheated oven until slightly charred, about 5 minutes.
  3. Transfer tomatillos to a food processor with cilantro, onion, jalapeno pepper, serrano pepper, lime juice, and sugar; pulse until well mixed.
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Reviews

LYNDERAE
18

LYNDERAE

6/10/2012

This is the recipe I use for my Salsa Verde!! Only thing I do different roast everything & I also add a few garlic heads, too!! The best salsa!! IThe sugar helps with the acidity. Freezes well, too~~My 15 yr old son will eat this straight out of the bowl.

AlliMasaki
10

AlliMasaki

6/30/2013

This is a very good recipe. Its easy to follow and easy to make. Now, I do roast all my peppers and a glove of garlic on top of the suggested recipe. Remember when you are roasting: to take the pepper out of the oven then choke it in a Ziplock baggie. Do that for a min or two, then you can literally scrape out any seeds and the charred outside. You should scrape the outside because that burnt area is very bitter. I combine this recipe with a personal recipe for salsa.

Baking Nana
7

Baking Nana

7/1/2012

Very easy and of so good! This is great on nachos or enchiladas or just with some good tortilla chips. Thanks - this recipe is a keeper. I made this for Faceless Frenzy July 2012 - so glad I did, thanks!

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