Morelos Salsa Verde

Gluten Free
Dairy Free
Very Healthy
Health score
66%
Morelos Salsa Verde
30 min.
2
161kcal

Suggestions

Looking for a fresh, vibrant, and healthy salsa to kickstart your meal or serve as a snack? Look no further than this Morelos Salsa Verde, a delightful Mexican-inspired recipe that's not only a feast for your taste buds but also a boon for your health. With a commendable Recipe Health Score of 66, this salsa is a testament to the fact that delicious food can also be incredibly nutritious. Perfect for those following a gluten-free, dairy-free diet, this salsa is a versatile dish that can be enjoyed as an antipasti, starter, snack, or appetizer.

Crafted with a blend of fresh tomatillos, fiery jalapeno peppers, and aromatic garlic, this Morelos Salsa Verde promises a symphony of flavors that will awaken your senses. The addition of chicken bouillon granules or salt, along with a hint of ground cumin and a dash of black pepper, elevates this salsa from a simple side dish to a sophisticated condiment. The recipe is designed to be ready in just 30 minutes, making it a perfect last-minute addition to your table.

Each serving of this salsa comes in at a modest 161 calories, making it a guilt-free pleasure. The caloric breakdown features a balanced mix of proteins, fats, and carbohydrates, ensuring that this salsa is not only tasty but also nourishing. Whether you're hosting a casual get-together or looking to add some zest to your weekday meals, this Morelos Salsa Verde is sure to impress. So, grab your blender and let's get started on this vibrant, healthy, and utterly delicious culinary adventure.

Ingredients

  • dash pepper black
  • teaspoon chicken soup base 
  • cloves garlic peeled
  • 0.5 teaspoon ground cumin 
  •  jalapeno fresh
  • pounds tomatillos husked

Equipment

  • bowl
  • pot
  • blender

Directions

  1. Place tomatillos, jalapenos, and garlic in a large pot.
  2. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes.
  3. Remove from heat, and allow to cool for about 10 minutes.
  4. Strain the tomatillos, reserving the water.
  5. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

Nutrition Facts

Calories161kcal
Protein11.05%
Fat24.49%
Carbs64.46%

Properties

Glycemic Index
49.5
Glycemic Load
0.6
Inflammation Score
-8
Nutrition Score
20.680000048131%

Flavonoids

Luteolin
0.19mg
Kaempferol
0.01mg
Myricetin
0.07mg
Quercetin
0.79mg

Nutrients percent of daily need

Calories:160.59kcal
8.03%
Fat:4.95g
7.62%
Saturated Fat:0.69g
4.31%
Carbohydrates:29.32g
9.77%
Net Carbohydrates:20.15g
7.33%
Sugar:18.63g
20.7%
Cholesterol:0.13mg
0.04%
Sodium:245.32mg
10.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.03g
10.06%
Vitamin C:71.13mg
86.22%
Vitamin K:48.59µg
46.27%
Vitamin B3:8.65mg
43.25%
Manganese:0.81mg
40.37%
Fiber:9.17g
36.68%
Potassium:1281.09mg
36.6%
Magnesium:96.42mg
24.1%
Phosphorus:191.66mg
19.17%
Copper:0.38mg
19.16%
Vitamin B6:0.37mg
18.59%
Iron:3.27mg
18.17%
Vitamin E:2.25mg
15%
Vitamin B1:0.22mg
14.56%
Vitamin A:675.06IU
13.5%
Vitamin B2:0.18mg
10.56%
Folate:36.04µg
9.01%
Vitamin B5:0.76mg
7.58%
Zinc:1.1mg
7.3%
Calcium:48.32mg
4.83%
Selenium:3.27µg
4.67%
Source:Allrecipes