spoon of green salsa
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Green Salsa Recipe

This Green Salsa is made with fresh tomatillos, tomatoes, lime, fresh herbs and jalapenos, plus a secret ingredient for an extra burst of umami flavor. This is seriously the BEST salsa ever!
Course Condiment
Cuisine Vietnamese
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 13kcal
Author Danielle Wolter

Ingredients

  • 1 tomatillo
  • 1 roma tomato (substitute any medium sized tomato)
  • 2 basil leaves
  • 1 jalapeno
  • 6 mint leaves
  • 1 teaspoons cilantro
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon coconut sugar

Instructions

  • Place ingredients in a food processor and pulse several time until ingredients are combined but still a LITTLE chunky.
  • Can be stored in a covered container in the refrigerator for about 1 week.

Notes

  1. If you'd like less heat in the salsa, remove the seeds from the jalapeno. For more heat add another jalapeno or a Thai chili;
  2. Use a food processor for the best results - a blender will give it too much of a pureed consistency;
  3. Add additional salt to taste if desired;
  4. If the salsa is too thick, thin it with a couple tablespoons of water;
  5. The recipe can easily be doubled or tripled;
  6. You can freeze salsa in an airtight container or a freezer bag for up to 3 months. Thaw in the fridge overnight and enjoy!

Nutrition

Serving: 2tablespoons | Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 357mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 1mg