Try this Salsa Verde recipe, or contribute your own.
Suggest a better descriptionChar Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in a paper bag: let stand 10 minutes.
Peel, seed, and chop chilies.
Combine tomatillos, broth, green onions, serrano chili, and garlic in a medium saucepan; bring to boil over medium-heat heat.
Reduce heat to medium-low simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes.
Transfer mixture to a blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth.
Season salsa with salt and pepper. Add lime juice, if desired. Transfer to small bowl; cover and chill. Rewarm before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (619g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 111 | ||
Calories from Fat: 22 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 840.1mg | 29 % | |
Potassium 1014.4mg | 27 % | |
Total Carbohydrate 17.6g | 5 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 12.5g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 111
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