This Low Calorie Green Salsa Verde is just 34 calories for 1/2 cup (that’s a lot of salsa!) and it’s easy to make and simple to clean up. Try this healthy tomatillo salsa verde on tacos, burritos, in marinades, or just with some chips.
Ingredients You’ll Need:
- 12 tomatillos
- 1 jalapeño
- ½ white onion
- ⅓ cup cilantro
- Juice of 1 lime
- ½ teaspoon salt
Low Calorie Green Salsa Verde
Healthy Green Salsa Verde Meal Prep and Storage
Meal Prep – You can chop up the vegetables and add to a baking dish or gallon freezer bag, toss with seasoning blend and place in the fridge for 2-3 days until you are ready to cook. Freezing them will make the mushy.
Storage – Leftovers can be covered and placed in the fridge for 5-6 days and in the fridge for one month. They are best in the fridge though.
Reheating – You can microwave for 1-2 minutes or add to a oven at 350 degrees and bake for 15 minutes (this will help crisp them up)
Low Calorie Green Salsa Verde
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Low Calorie Green Salsa Verde
Equipment
- blender or food processor
Ingredients
- 12 tomatillos husked
- 1 jalapeño whole with stem removed
- ½ white onion chopped
- ⅓ cup cilantro
- Juice of 1 lime
- ½ teaspoon salt
Instructions
- Preheat the oven broiler and position the rack 4 inches below the heat. Line a rimmed baking sheet with foil.
- Place the tomatillos and jalapeño on a rimmed baking sheet and broil for 3-5 minutes, until they’re blackened in some spots.
- Remove the baking sheet from the oven, flip over the tomatillos and pepper and broil for 5-6 minutes, until the tomatillos and pepper is blistered.
- To a food processor or blender, combine the onion, cilantro, lime juice, salt and cooked tomatillos and pepper along with any juices. (Note- If you want mild salsa, allow the jalapeño pepper to cool, then cut in half and remove all the seeds.)
- Pulse the salsa verde ingredients until smooth.
- Taste and add more salt or lime juice as needed.
- Move to a glass bowl and cover. Chill in the fridge for 3-5 hours before serving.
Tomatillo Salsa Notes:
- The salsa verde will thicken up after a few hours in the refrigerator.
- You can make creamy salsa verde by adding 2 diced avocados to the blender.
- To make the salsa “Hot” use 2 jalapeños, and to make it mild, remove all the seeds. This recipe makes a “Medium” heat salsa.
- Any onions will work, white onions are traditional.
- This salsa de tomatillos will hold in the fridge for one week.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Green Salsa
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