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You know the green salsa that you’re obsessed with at your local Mexican restaurant but never really knew what was in it? Here's how to make your own, just as delicious and so easy to make!
There’s a few different ways to prepare salsa verde but I like to broil the tomatillos, onion, and jalapeños until lightly charred for some extra flavor. After that a quick whirl in your blender is all that stands in the way of you pouring this onto everything you eat. I like to keep a jar of this salsa on hand at all times which is easy since it’s super easy to whip up.
What is Mexican Salsa and How To Make it
Mexican Salsa Verde is a versatile and tasty choice (not just) for anyone following a low-carb diet. This bright green sauce, made with tomatillos, cilantro, lime, and a hint of jalapeños, is perfect for adding a pop of flavor without piling on the carbs.
Try drizzling it over grilled chicken or fish to boost the flavor of your protein dishes. It also works great as a dip for fresh veggies like cucumber, celery, or bell peppers, making for a crunchy and healthy snack. Or, mix it into a salad with greens, avocado, and a sprinkle of cheese for a quick, nutritious meal.
Hands-on Overall
Serving size 1/4 cup/ 60 ml
Nutritional values (per 1/4 cup/ 60 ml)
Net carbs3.2 grams
Protein0.7 grams
Fat1.3 grams
Calories29 kcal
Calories from carbs 47%, protein 10%, fat 43%
Total carbs4.4 gramsFiber1.2 gramsSugars2.6 gramsSaturated fat0.2 gramsSodium129 mg(6% RDA)Magnesium12 mg(3% RDA)Potassium173 mg(9% EMR)
Ingredients (makes about 34 fl oz/ 1 L)
- 2 lbs tomatillos (900 g)
- 1 large white onion (200 g/ 7.1 oz)
- 2 jalapeños (28 g/ 1 oz)
- 2 cloves garlic
- 1/2 cup cilantro (12 g/ 0.4 oz)
- 1 lime, juiced
- sea salt or pink Himalayan salt, to taste
- 1 tbsp olive oil or avocado oil to brush or spray (15 ml)
Instructions
- Preheat your oven’s broiler to high and place the rack 3 inches (8 cm) from the flame. Line a baking sheet with aluminum foil for easy clean up.
- Cut the tomatillos in half and place them cut side down on the baking sheet along with the onion and jalapeños.
- Spray or brush with a small amount of olive oil. Broil for 5 minutes until charred.
- Transfer to a blender along with the remaining ingredients and blend until smooth.
- Season with salt to your taste. Store in an airtight jar in the refrigerator for up to two weeks.
Ingredients
- 2 lbs tomatillos (900 g)
- 1 large white onion (200 g/ 7.1 oz)
- 2 jalapeños (28 g/ 1 oz)
- 2 cloves garlic
- 1/2 cup cilantro (12 g/ 0.4 oz)
- 1 lime, juiced
- sea salt or pink Himalayan salt, to taste
- 1 tbsp olive oil or avocado oil to brush or spray (15 ml)
Instructions
- Preheat your oven’s broiler to high and place the rack 3 inches (8 cm) from the flame. Line a baking sheet with aluminum foil for easy clean up.
- Cut the tomatillos in half and place them cut side down on the baking sheet along with the onion and jalapeños.
- Spray or brush with a small amount of olive oil. Broil for 5 minutes until charred.
- Transfer to a blender along with the remaining ingredients and blend until smooth.
- Season with salt to your taste. Store in an airtight jar in the refrigerator for up to two weeks.
Nutrition (per 1/4 cup/ 60 ml)
Calories29kcal
Net Carbs3.2g
Carbohydrates4.4g
Protein0.7g
Fat1.3g
Saturated Fat0.2g
Fiber1.2g
Sugar2.6g
Sodium129mg
Magnesium12mg
Potassium173mg
Detailed nutritional breakdown (per 1/4 cup/ 60 ml)
| Total per 1/4 cup/ 60 ml |
| 3.2 g | 0.7 g | 1.3 g | 29 kcal |
| Tomatillos, raw |
| 2 g | 0.5 g | 0.5 g | 16 kcal |
| Onion, white, fresh |
| 0.8 g | 0.1 g | 0 g | 4 kcal |
| Peppers, Jalapeno, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Garlic, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Lime juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 0.8 g | 7 kcal |
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