Salsa Verde


  • 4 oz (113.4 g) tomatillos, chopped
  • 1 jalapeño, washed and deseeded
  • 1/2 cup (118 ml) cilantro/coriander, washed and chopped
  • 1 tablespoon (15 ml) poblano pepper, minced
  • 2 teaspoons (10 ml) garlic
  • 1/2 teaspoon (2 ml) salt
  • juice and zest of 1 lime


Wash all the produce well and pat dry. If using fresh tomatillos, boil them tender. If using canned tomatillos, measure them out. Add tomatillos to a blender. Deseed the jalapeño to preference, leaving more seeds for more heat in the final salsa. Add the jalapeño, cilantro/coriander, poblano, garlic, salt and lime juice and zest to the blender. Blend to preference: a short time for chunkier salsa, longer for a smoother consistency. Recipe makes 8 servings of 1 oz/ 27.7 g, or 8 oz/226.7g total. Refrigerate and enjoy!

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About This Recipe

This refreshing salsa can cut through the fat and bring a great acidic balance to any recipe. Enjoy it as a freshly acidic sauce with meat, as a dip with bacon or cheese chips, and even as a great side to your morning eggs. Buen provecho!

Recipe Macros per Serving

Protein: 0.3 gram(s)

Carbs: 2.07 gram(s)

Fiber: 0.48 gram(s)

Fat: 0.17 gram(s)

Calories: 9.59

Net Carbs: 1.59 gram(s)