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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Salsa Verde

Serving size: 1/4cup Yield: about 2 cups
Prep 25 mins Chill 4 hrs
Salsa Verde
  • 12  ounces  fresh tomatillos, husked, or one 13-ounce can tomatillos, rinsed and drained
  • 1/4  cup  snipped fresh cilantro or parsley
  • 2  tablespoons  finely chopped red onion
  • 1  fresh serrano or jalapeno chile pepper, seeded and finely chopped
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  sugar

1. Finely chop tomatillos. In a small bowl stir together chopped tomatillos, cilantro, red onion, chile pepper, salt, and sugar. Cover and chill for 4 hours to 3 days before serving, stirring occasionally.

2. Serve as a dip for chips or as a condiment for tacos, tostadas, or grilled meats or fish.

Nutrition Facts (Salsa Verde)
  • cal. (kcal) 13,
  • carb. (g) 2,
  • sodium (mg) 75,
  • Percent Daily Values are based on a 2,000 calorie diet

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