Makes 6 Servings Amount Per Serving:

Calories 30 Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 200mg 8% Net Carb 4.5g Total Carb 7.5g 2% Dietary Fiber 3g 12% Sugars 3.5g Protein 0g

PHOTOS NOTES & TIPS (1) Tomatillos. You’ll need about 1 pound total. Tomatillos are green in color, the size of a very small tomato, and covered with a papery husk. They’re in season from early summer through fall, but are typically available year-round. You can find them in the produce section of U.S. supermarkets. Since tomatillos contribute a unique tart and zesty flavor, I don’t recommend substituting them with something else. You’ll need about 1 pound total. Tomatillos are green in color, the size of a very small tomato, and covered with a papery husk. They’re in season from early summer through fall, but are typically available year-round. You can find them in the produce section of U.S. supermarkets. Since tomatillos contribute a unique tart and zesty flavor, I don’t recommend substituting them with something else.

(2) Serranos. Use 2 serrano peppers for medium spiciness, or only 1 for a mild salsa. You can substitute with jalapeños, which aren’t as spicy as serranos. I include the seeds and membranes, which contain most of the capsaicin. If you’re sensitive to capsaicin, wear gloves while handling the peppers.

(3) Serving. Depending on how you’re using it, salsa verde can be served room temperature, warm, or cold. You can use it as a dip, as a condiment over scrambled eggs or meats like chicken, steak, pork, or fish (e.g., pan-seared Depending on how you’re using it, salsa verde can be served room temperature, warm, or cold. You can use it as a dip, as a condiment over scrambled eggs or meats like chicken, steak, pork, or fish (e.g., pan-seared swordfish and salmon ). It’s also delicious as a sauce in burritos and tacos.

(4) Storage. Salsa verde should last up to 1 week in the refrigerator. If separation occurs, stir it up before using.