Ingredients25 m servings 32 cals
- 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.
- Broil in preheated oven until slightly charred, about 5 minutes.
- Transfer tomatillos to a food processor with cilantro, onion, jalapeno pepper, serrano pepper, lime juice, and sugar; pulse until well mixed.
Per Serving: 32 calories; 0.9 g fat; 6.2 g carbohydrates; 1 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition
ReviewsRead all reviews 29
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 wel...
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 ta...
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 ...
This is the first time I've made salsa Verdi . This recipe is wonderful and easy! Never buy store bought again!
Pretty good but recommend roasting everything and then puree with a diced avocado, the avocado is the key. Killer on everything but especially good on pork carnitas!
First time working with tomatillos. I understood the directions to husk them but skipped the peeling as it seemed futile. Otherwise followed directions and ingredient list. Husband loved it a...
This salsa is tasty but a little too spicy for me even though I didn't use the Serrano pepper and used 2 jalapenos from some that I had canned. I also like my salsa a little thicker. Next time ...