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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 21.4
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.8 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.7 g

View full nutritional breakdown of Tomatillo Salsa (salsa verde) calories by ingredient
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Tomatillo Salsa (salsa verde)

Submitted by: ISJAB4

Introduction

This ultra fast and delicious salsa is a must. Tasty and virtually fat free, it is an excellent alternative to mayo and other high fat condiments. Great as a dip or a sauce. This ultra fast and delicious salsa is a must. Tasty and virtually fat free, it is an excellent alternative to mayo and other high fat condiments. Great as a dip or a sauce.
Number of Servings: 20

Ingredients

    1 pound tomatillos rinsed & quartered
    1 pound sweet onion large chunks
    10-15 cloves garlic (pickled is great)
    1/2 pound hot peppers of your liking (anaheims are mild)
    Olive oil spray or 1/2 tsp olive oil (optional)
    1/2 cup fat free chicken broth

Directions

makes approx 20 1/4 cup servings
you will need: large cookie sheet and a blender or food processor
Preheat oven to high broil, w/ oven rack all the way up.
Remove husks from tomatillos and rinse. For medium size quarter them (smaller cut in half) and place on ungreaded cookie sheet cut side up.
Remove husk from onion and cut into large chunks. Place on cookie sheet cut side up.
Clean garlic cloves and place on cookie sheet.
Remove stems from hot peppers. If small split in half, if large cut in large chunks. Place on cookie sheet cut side up.
lightly spritz tops with olive oil spray (can toss with 1/2 tsp olive oil then arrange on cookie sheet)
Broil on high 10 minutes to give nice char on vegetables.
Carefully remove from oven and scoop contents into a blender. Add 1/2 cup chicken (or vegetable) broth to the blender and blend on high until smooth. It will be thin but will thicken in fridge, you can add more broth to desired thickness if it becomes to thick.
Place in air tight container in fridge for up to 2-3 weeks. Can be frozen.

Number of Servings: 20

Recipe submitted by SparkPeople user ISJAB4.






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