Chunky salsa verde, just like the kind they serve at the Mexican restaurants.
Ingredients
- 12 medium fresh tomatillos, husks removed
- 1 cup water, or more as needed
- ¼ cup diced white onion
- 3 cloves garlic, minced
- 1 medium jalapeno pepper, stemmed and seeded, or more to taste
- ½ teaspoon ground cumin
- ¼ teaspoon dried Mexican oregano
- 1 teaspoon salt, or more to taste
- 1 bunch fresh cilantro, stems removed
- 1 medium onion, diced
Directions
Step 1
Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
Step 2
Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
Step 3
Pour salsa into a serving dish. Let cool before serving, about 10 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 28 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat0g | 1% |
Sodium297mg | 13% |
Total Carbohydrate6g | 2% |
Dietary Fiber2g | 6% |
Total Sugars3g | |
Protein1g | |
Vitamin C10mg | 52% |
Calcium18mg | 1% |
Iron1mg | 3% |
Potassium212mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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