Tomatillo salsa verde?>

Salsa Verde

by Berkeley Wellness  

A wide range of green sauces are used in Latino cooking, and the exact ingredients vary with the region—and the cook. New World sauces tend toward the spicy, and Old World tend toward the herbal. This one is an amalgam. Serve it over broiled fish, chicken, or vegetables.


  • 1 large green bell pepper, roasted
  • ⅓ cup parsley leaves
  • ⅓ cup cilantro leaves and stems
  • 1 canned or bottled jalapeño
  • ¼ cup water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt


  1. Preheat the broiler. Roast the bell pepper. When it’s cool enough to handle, peel.
  2. In a food processor, combine the parsley, cilantro, jalapeño, water, lime juice, oil, and salt, and pulse on and off until finely chopped. Add the roasted pepper and pulse until well combined. Store the sauce in the refrigerator.
Makes 1¼ cups.

Nutrition per 2 tablespoons: 18 calories, 1.4g total fat (0.2g saturated), 0mg cholesterol, 0g dietary fiber, 2g carbohydrate, 0g protein, 124mg sodium.

A good source of: vitamin C.