Plant-Based

Salsa Verde

Try this classic homemade salsa verde to spice up any meal.

None
Kris Osborne
Servings
2 1/2 cups

Ingredients

  • 2 cups diced tomatillos, fresh or canned
  • 1 jalapeño chile pepper, 
seeded and minced
  • Juice of 1 lime
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup minced white onion
  • 1 clove garlic, puréed
  • 1/4 tsp sea salt

Preparation

  1. To a medium bowl, add all ingredients and mix until fully incorporated. Refrigerate for 10 minutes to let the flavors come together.

Nutrition Information

  • Serving Size 1/4 cup
  • Calories 12
  • Carbohydrate Content 2.5 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0.5 g
  • Protein Content 0.5 g
  • Saturated Fat Content 0 g
  • Sodium Content 49 mg
  • Sugar Content 1.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g