READY IN 30 mins

Original Green Salsa

Read Reviews (8)

"This is great, green salsa that everyone asks me to make. I have made it several times and just recently had the best batch ever!" — JAGGER29

Directions

Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 17, 2008

Perfect flavor....thanks for this easy recipe.

—Stacey Franscella

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Most Helpful Critical Review

Jan 21, 2011

Being in a state where red and green chili is readily available it's hard to find a salsa recipe worthy. This was bland. Not something I would recommend to anyone.

—Tiny72

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11 Ratings

Jul 17, 2012

This is delicious!!!!! I used everything out of the garden and it was such a better recipe than the others I have tried. I wasn't quite sure about 1/4 cup of garlic powder???? I used a teaspoon and it was plenty. Just perfect proportions and very, very, easy. Thanks

—HB Sue

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Oct 04, 2011

I used fresh garlic, roasted tomatillos, chiles (along with the garlic) and sub'd fresh lime juice in place of the vinegar. I think 1/2 cup olive oil would be an overkill for this salsa. I just used spray garlic olive oil ontop of everything before roasting. Roast until just slightly charred, then toss everything into the blender with the fresh cilantro. If you like a chunkier salsa, just use the pulse setting instead of pureeing. I also added a splash of honey to take away some of the bitterness of the tomatillos.

—AcaCandy

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Sep 20, 2010

So yummy! I added a little lemon to it, and also simmered it a little longer, close to 45 minutes, perfect!

—Angela Redd

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May 11, 2010

Didn't have green tomatoes so I only used tomatillos and the salsa still turned out terrific.

—Msl84ad8

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Sep 18, 2011

This green salsa turned out good and zingy. I used only tomatillos, reduced the garlic as mentioned in other review as well as adding lemon juice that was suggested. I roasted my own jalapenos so it has some heat. I may need to reduce the olive oil. Thanks for the great recipe- it was my first try!

—hwinburn

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Apr 17, 2012

I have a question about this salsa- mine comes out more viscous, gel-like, and the taste is nothing like green salsa, i have to add a bunch of water and salt to make it more runny. also lemon is usually overbearing. I've tried all sorts of things and its usually not bad after customization, but never out of the gate. Im trying something new with adding 1 habanero, an onion and we will see how it goes

—rooock7

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Nutrition

Calories
76 kcal
4%

Carbohydrates
5.7 g
2%

Cholesterol
0 mg
0%

Fat
5.9 g
9%

Fiber
1.3 g
5%

Protein
1.1 g
2%

Sodium
121 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Original Green Salsa

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 76
Calories from Fat: 53

% Daily Value *
Total Fat 5.9g 9 %
Saturated Fat 0.8g 4 %
Cholesterol 0mg 0 %
Sodium 121mg 5 %
** Potassium 205mg 6 %
Total Carbohydrates 5.7g 2 %
Dietary Fiber 1.3g 5 %
Protein 1.1g 2 %
Sugars 3.2g
Vitamin A 6 %
Vitamin C 35 %
Calcium 1 %
Iron 5 %
** Thiamin 4 %
** Niacin 9 %
** Vitamin B6 7 %
** Magnesium 5 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.