Mexican Salsa Verde Recipe


Main Ingredient


 Green anaheim chile/Poblano / pascilla chilies / canned mild green chilies2 (Fresh, Mild)
 Serrano chili/Jalapeno chili / 1 teaspoon finely chopped canned hot green chilies / to taste1 Small (Fresh Hot)
 Tomatillos/1 can, 13 ounce tomatillos, undrained12 Small
 Water1 Cup (16 tbs) (Adjust Quantity As Needed)
 Onion1⁄2 Medium, chopped
 Garlic1 Clove (5 gm), minced
 Cilantro sprigs4
 Vegetable oil1 Tablespoon
 Chicken stock/Chicken broth1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 411 Calories from Fat 196

% Daily Value*

Total Fat 22 g34.3%

Saturated Fat 3.3 g16.7%

Trans Fat 0 g

Cholesterol 7.2 mg

Sodium 754.3 mg31.4%

Total Carbohydrates 46 g15.4%

Dietary Fiber 10.4 g41.6%

Sugars 25.6 g

Protein 12 g24.2%

Vitamin A 26.1% Vitamin C 184.6%

Calcium 7.8% Iron 21%

*Based on a 2000 Calorie diet


To handle fresh chilies, cover your hands with rubber or plastic gloves; after handling, do not touch your face or eyes.
If using fresh chilies, roast over an open flame or in an oven broiler until skins are dark and blistered.
Place in a paper or plastic food-storage bag; close top.
Set aside 5 to 10 minutes.
Peel blistered chilies.
Under running water, skins remove easily.
Cut in half; remove seeds and stem.
If using fresh tomatillos, remove papery husks.
Place in a medium saucepan.
Add cold water to cover.
Bring to a boil; reduce heat.
Simmer 5 minutes; drain.
Do not drain canned tomatillos.
In a blender or food processor fitted with a metal blade, combine peeled fresh or canned chilies, cooked or canned tomatillos, onion, garlic and cilantro, if desired.
Process until smooth.
Heat oil in a heavy saucepan.
Add chili mixture; cook over medium heat about 5 minutes, stirring constantly.
Stir in stock or broth.
Season with salt and pepper to taste.
Partially cover; cook over low heat 20 minutes, stirring occasionally.