Filed Under: roast, saucesmarinadesrubs, southwestern, Under 20 Mins, Vegetables

Salsa Verde

This salsa uses tomatillos instead of tomatoes. Try serving it with grilled fish or as a topping on hamburgers.

April 8th, 2012

Recipe by Paula Bowman
Photography by Jim Norton
Food styling by Claire Stubbs
Prop styling by Jane Hardin

Prep Time
20 minutes
Cook Time
70 minutes
  • 1 pound tomatillos,* husks removed (about 8 medium tomatillos)
  • 2 jalapeno peppers
  • 1/4 Cups thinly sliced green onions
  • 1/4 Cups chopped fresh cilantro
  • 1/4 teaspoons grated lime zest
  • 1 tablespoon fresh lime juice
  • 2 teaspoons honey
  • 1/2 teaspoons minced garlic
  • 1/4 teaspoons kosher salt
  1. On a sheet pan, roast tomatillos and jalapenos under broiler for 5 minutes. Turn over and continue to roast another 5 minutes until soft and slightly blackened. Cool.

  2. Cut jalapenos in half and remove seeds. Transfer tomatillos and jalapenos to a food processor and pulse until roughly chopped.

  3. Mix remaining ingredients in a bowl. Add tomatillo mixture and blend well.

  4. Refrigerate at least one hour to allow flavours to develop.

Nutrients Per Serving

Nutrients per serving (2 tbsp): 19 calories, 0 g fat, 1 g protein, 4 g carbs, 1 g fibre. Nutrients per serving (with 6 oz./ 375 g grilled halibut): 247 calories, 5 g fat, 44 g protein, 4 g carbs, 1 g fibre.

Salsa Verde

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