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a bowl of green salsa with peppers and cilantro behind it.
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5 from 2 votes

Fresh Salsa Verde

A bright, fresh, flavorful green salsa!
Course Appetizer
Cuisine Mexican
Diet Diabetic, Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Cooling time 10 minutes
Total Time 30 minutes
Servings 2 Cups
Calories 25kcal
Author Tracy

Equipment

Ingredients

  • 8 tomatillos husked
  • 1 large shallot peeled and halved
  • 3 cloves garlic peeled
  • 2 anaheim peppers halved
  • 1 jalapeno halved and (most of) the seeds cleaned
  • 1 bunch fresh cilantro stems removed
  • 1/4 - 1/2 tsp salt to taste

Instructions

  • Pre-heat oven to 400 degrees F.
  • On a tray, place peppers, tomatillos, shallots, and garlic. Spritz with a misto or drizzle a little olive oil over the top. Roast for 15 minutes.
  • Remove from oven and gently cover with foil for about 10 minutes.
  • Once cool, remove seeds from anaheims and jalapenos and gently peel skin off of anaheims.
  • Add peppers, shallots, garlic, tomatillos, and cilantro to a food processor or blender with salt. Blend until everything is well combined for a nice smooth salsa.

Notes

Nutritional value is for all 2 cups.
Storage
Fridge: Store in an airtight container in the fridge for up to 7 days. 
Freezer: Add to freezer-safe bags for up to two months.
Substitutions
Cilantro: Fresh parsley
Shallots: Use about 1/4 large white onion.
Adjust Heat
Use a smaller jalapeno and control the heat by removing all of the seeds, or leave a few jalapeno seeds in to add more heat. 

Nutrition

Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1061mg | Potassium: 56mg | Fiber: 2g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 18mg | Calcium: 12mg | Iron: 1mg