Salsa Verde

  • Yield: 10 servings


1cup chopped peeled and seeded green chili peppers (Hatch preferred but Anaheim will do)
1 ripe tomato, chopped
1/2small red onion, chopped
1/4cup chopped cilantro
Juice of 1 lime


  1. Combine all ingredients in a nonreactive medium mixing bowl and allow flavors to marry at least 20 minutes before serving. Serve at room temperature. Makes 2-1/2 cups.
Note: To peel and seed chili peppers: Place the chili peppers on a baking sheet under a preheated broiler 5 to 6 minutes until the skins turn black and blister. Turn the peppers and repeat the process. Place the blackened peppers on a plate and cover loosely with a kitchen towel. Let sit 5 minutes, peel the skins off, rinse under water to remove the small black pieces and remove the stems and seeds. Your peppers are ready to use.

Nutritional Info *per serving

  • Calories 8
  • Fat 0g
  • Cholesterol 0mg
  • Sodium 1mg
  • Carbohydrate 2g
  • Fiber .5g
  • Sugars 1g
  • Protein .3g