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Holden Comprehensive Cancer Center at The University of Iowa

The Colorful Plate
Appetizers

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Salsa Verde

 Submitted by: Jill Jones
Nursing 3 JPW

1 pound (2 cups chopped) tomatillos

1 cup onion, coarsely chopped

4 cloves garlic

1/2 cup fresh cilantro

2 serrano, ancho, jalapeno or Anaheim peppers (remove seeds)

1-1/2 teaspoons salt (or less)

  1. Place in food processor or blender. Chop to desired coarseness or to a smooth consistency.
  2. Put in saucepan with 2 teaspoons of olive oil. Simmer for 10-12 minutes.
  3. Serve with tortilla chips.
  4. Can be frozen if not eaten first.

Serves: 16 Nutrition Facts

Calories: 18 Saturated Fat: 0 gm
Carbohydrate: 4 gm Fiber: 0.8 gm
Cholesterol: 0 mg Protein: 0.7 gm
Fat: 0.2 gm Sodium: 202 mg

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Last modification date: Mon Aug 7 13:10:05 2006
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