Umami
Umami

Matthew’s Recipes

Salsa Verde Mexicana

2 servings

servings

5 minutes

active time

30 minutes

total time

Ingredients

3 cups water

8 tomatillos (husks removed and rinsed)

3 serrano or jalapeño pepper (stemmed and roughly chopped)

2 garlic cloves

¼ onion (chopped)

1 handful cilantro (optional)

½ teaspoon salt

Directions

Boil tomatillos for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.

Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins.

In a blender place the cooled tomatillos, chopped peppers, garlic, onion, cilantro (if using), and salt and blend for about 1 minute.

Salsa should be chunky. Add more salt if needed.

Nutrition

Serving Size

1 cup

Calories

60 kcal

Total Fat

2 g

Saturated Fat

1 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

603 mg

Total Carbohydrate

12 g

Dietary Fiber

3 g

Total Sugars

7 g

Protein

2 g

2 servings

servings

5 minutes

active time

30 minutes

total time
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