This is a really versatile salsa that could brigthen up almost any dish. I like to use it on tacos and enchiladas or served with chips.
1. Peel and wash all tomatillos. Look for tomatillos that are bright green.
2. Wash the serrano chiles.
3. Boil the tomatillos and serrano chiles in enough water to submerge them, and boil until fork tender. If you don't like your salsa spicy, use less serrano chiles.
4. Carefully remove the boiled tomatillos and serrano chiles from the water and add them to a blender. Reserve about 1/4 cup of the boiled water.
5. Add the medium peeled and quartered onion to the blender with the tomatillos and serrano. Add about 1 tablespoon of Knorr Granulated Bouillon (chicken), a pinch of salt, and half of the 1/4 cup of reserved boiled water.
6. Blend until smooth. (CAUTION: Blending hot/warm liquids can be dangerous. Cover the blender with a hand towel and hold tightly before blending slowly). If the salsa is too thick, add the rest of the reserved boiled water, and continue to adjust seasoning to taste.
7. Dive in to this easy, delicious, and spicy salsa verde.
Season with bouillon and salt in small increments so you don't overseason the salsa.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 7 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.4mg | 0 % | |
Potassium 26.8mg | 1 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.4g | ||
Protein 0.2g | 0 % | |
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: 7
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