Recipe courtesy of Curtis Aikens
Recipe courtesy of Curtis Aikens
Watch how to make this recipe.
Salsa Verde
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- Total: 5 min
- Prep: 5 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 764
- Total Fat
- 81 g
- Saturated Fat
- 11 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 411 mg
- Total: 5 min
- Prep: 5 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 764
- Total Fat
- 81 g
- Saturated Fat
- 11 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 411 mg
Ingredients
Directions
- In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
- Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.
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