Salsa Verde de Tomatillo
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 25 min · vegetarian, vegan, gluten-free, dairy-free, keto, low-carb
49 cal
2g protein
8g carbs
1g fat
per serving · estimated
Ingredients
- 1/4 lb tomatillos
- 1 serrano chiles
- 1 white onion
- 1 garlic cloves
- 1/4 cup fresh cilantro
- 1/4 tsp kosher salt
Method (tap to check — screen stays awake)
- Husk and rinse the tomatillos.
- Boil the tomatillos and serranos in water for 8 to 10 minutes until the tomatillos turn olive green and soft.
- Drain and transfer to a blender with the onion, garlic, cilantro, and salt.
- Blend until smooth but still slightly textured.
- Taste and adjust salt, adding a splash of water if too thick.
- Cool completely before storing in a jar.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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