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Spicy Salsa Verde


Serving size: 1/4cup Yield: 3-3/4 cup
Prep 30 mins Chill 2 hrs to 3 hrs
Spicy Salsa Verde
Ingredients
  • 2  cups  chopped peeled tomatillos (about 5)
  • 2  avocados, halved, seeded, and peeled
  • 1/2  cup  chopped onion (1 medium)
  • 1  cup  fresh cilantro leaves, snipped
  • 1  fresh jalapeno chile pepper, stemmed, seeded, and cut up*
  • 1/2  cup water
  • 1/3  cup  lime juice
  • 1/2  teaspoon  sugar
  • 1/4  teaspoon  salt
Directions

1. In a food processor, combine tomatillos, avocados, onion, cilantro, and chile pepper. Cover and pulse with several on/off turns until all ingredients are finely chopped. Transfer to a medium bowl.

2. Stir in the water, lime juice, sugar, and salt. Cover and chill for 2 hours to 3 days.

From the Test Kitchen*Test Kitchen Tip:
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Spicy Salsa Verde)
  • cal. (kcal) 41,
  • Fat, total (g) 3,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 4,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 1,
  • pro. (g) 1,
  • vit. A (IU) 389,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 43,
  • Potassium (mg) 176,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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