Salsa de Chili Verde

Recipe from El Charro

Adapted by Marian Burros

Total Time
10 minutes
Prep Time
10 minutes
Rating
3(12)
Comments
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Ingredients

Yield:2 cups
  • 2cloves garlic, mashed
  • 6ripe tomatoes, chopped
  • 6mild green chilies, chopped
  • 1medium white onion, chopped
  • Salt to taste (optional)
  • Freshly ground pepper to taste
  • 4teaspoons white vinegar
  • 4teaspoons canola oil
  • 1bunch cilantro, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

119 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 4 grams protein; 701 milligrams sodium

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.

Ratings

3 out of 5
12 user ratings
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Credits

Adapted from El Charro

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