Salsa de Chili Verde

Recipe from El Charro

Adapted by Marian Burros

Published April 24, 1990

Total Time
10 minutes
Prep Time
10 minutes
Rating
3(12)
Comments
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—Marian Burros

Featured in: EATING WELL

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Ingredients

Yield:2 cups

  • 2 cloves garlic, mashed

  • 6 ripe tomatoes, chopped

  • 6 mild green chilies, chopped

  • 1 medium white onion, chopped

  • Salt to taste (optional)

  • Freshly ground pepper to taste

  • 4 teaspoons white vinegar

  • 4 teaspoons canola oil

  • 1 bunch cilantro, chopped

Ingredient Substitution Guide
Nutritional analysis per serving

18 grams carbs; 119 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams fat; 4 grams fiber; 701 milligrams sodium; 4 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine ingredients and serve. Without the tomatoes the salsa can be refrigerated for several hours. Add the tomatoes just before serving.

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3 out of 5
12 user ratings
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Credits

Adapted from El Charro

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