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Salsa Verde

  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    people

  • 1 lb. tomatillos, grilled or broiled (reserve liquid)*
  • 2 jalapeno peppers, grilled or broiled and peeled (reserve seeds)
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 Knorr® Garlic MiniCube(s), crumbled
  • 1 Tbsp. lime juice
  • 6 Tbsp. water
  • 1/2 cup white onion, finely chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Calories15
Calories from Fat5
Total Fat0g
Saturated Fat0g
Trans Fat0g
Polyunsaturated Fat0g
Monounsaturated Fat0g
Cholesterol0mg
Sodium125mg
Total Carbs3g
Dietary Fiber1g
Sugars2g
Protein0g
Vitamin D0%
Calcium0%
Iron0%
Potassium118mg
Omega-30g
Omega-60g
Vitamin C10%
Vitamin A2%

  • 1 Process all ingredients except water and onion in a blender or food processor, thinning with water to desired salsa consistency. Add reserved pepper seeds to taste. Combine puree and onion in a small serving bowl.
* To grill or broil vegetables, grill tomatillos and jalapeno peppers, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool; set aside.