Salsa Verde

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PREP: 5 minutes

COOK: 10 minutes

Vegetarian, Egg-Free, Gluten-Free, Pescatarian, Dairy-Free, Nut-Free, Vegan


1 lb
tomatillo, husked and rinsed
white onion, peeled and quartered
jalapeno pepper, stem removed
garlic clove, grated
1/4 cup
fresh cilantro
lime, zest and juice
Salt and pepper to taste


Turn the broiler on high.

Arrange the tomatillos, onion, and jalapeño on a foil-lined baking sheet. Broil for 10 minutes flipping once half way through cooking.

Once the vegetables are charred, remove the from the oven and transfer to a food processor. Add garlic, cilantro, lime zest and juice and pulse until everything is broken down but the mixture remains just a bit chunky. Season with salt and pepper to taste.

Salsa verde can be enjoyed immediately or stored in the refrigerator for up to 5 days.

**Note: If you'd like the Salsa Verde slightly less spicy, cut the jalapeño in half and remove the seeds and membranes before broiling.

Nutritional Info
Per serving
Calories (kcal)25
Total Fat (g)1
Saturated fat (g)0
Trans fat (g)0
Cholesterol (mg)0
Sodium (mg)147
Total Carbohydrate (g)5
Dietary Fiber (g)1
Total Sugars (g)3
Added Sugars (g)0
Protein (g)1
Vitamin D (mg)0
Calcium (mg)9
Iron (mg)0
Potassium (mg)182