Salsa Verde
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 68.8
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 201.5 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.6 g
- Protein: 1.2 g
View full nutritional breakdown of Salsa Verde calories by ingredient
Introduction
Homemade salsa Verde Homemade salsa VerdeNumber of Servings: 20
Ingredients
-
Tomatollo's
Anaheim pepper
Pasilla Pepper
Green Tabasco
onion
garlic
olive oil
Knorr green salsa
cumin
cilantro
salt
pepper
Directions
The prep time is involved in this recipe however if you like a Green salsa this recipe is well worth the time.
On open flame char 6 Anaheim peppers, and 1 Pasilla pepper place in bowl and cover with plastic wrap set aside for about 5 min. Rinse char and seeds off under running water chop. Set aside
Meanwhile cut Tomatillos in half place in bowl add with 6 whole cloves of garlic drizzle with 2TB of olive oil and 1/2 tsp salt and toss to coat.
Spray cookie sheet with non stick spray.
Arrange tomatillos cut side up on cookie sheet.
Roast at 400 for 20 min or until soft.
(On med to low heat)
In Large pot add 1 tsp of olive oil onion and roasted garlic
cover with lid and sweat onions for 5 min.
Add chopped roasted peppers and tomatillos
Cover and sweat for 5 min
Add 1 1/2 cup chicken stock and 1 Cup Knorr Salsa
1 TB ground Cumin.
Cover and simmer for 15 Min
Rough chop Fresh Cilantro and add after 15 min is up
simmer another 10
Working in batches add ingredients in a blender and puree then put back into a pot.
Salt and pepper to taste
Simmer for 30 min on low
Serving size is 1/4 cup
Number of Servings: 20
Recipe submitted by SparkPeople user LZMCCALL.
On open flame char 6 Anaheim peppers, and 1 Pasilla pepper place in bowl and cover with plastic wrap set aside for about 5 min. Rinse char and seeds off under running water chop. Set aside
Meanwhile cut Tomatillos in half place in bowl add with 6 whole cloves of garlic drizzle with 2TB of olive oil and 1/2 tsp salt and toss to coat.
Spray cookie sheet with non stick spray.
Arrange tomatillos cut side up on cookie sheet.
Roast at 400 for 20 min or until soft.
(On med to low heat)
In Large pot add 1 tsp of olive oil onion and roasted garlic
cover with lid and sweat onions for 5 min.
Add chopped roasted peppers and tomatillos
Cover and sweat for 5 min
Add 1 1/2 cup chicken stock and 1 Cup Knorr Salsa
1 TB ground Cumin.
Cover and simmer for 15 Min
Rough chop Fresh Cilantro and add after 15 min is up
simmer another 10
Working in batches add ingredients in a blender and puree then put back into a pot.
Salt and pepper to taste
Simmer for 30 min on low
Serving size is 1/4 cup
Number of Servings: 20
Recipe submitted by SparkPeople user LZMCCALL.