Serving Size:
1/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Gluten-free
  • Heart Healthy
  • Vegetarian


  • 6 medium tomatillos (about 1/2 pound)
  • 1 medium jalapeno pepper
  • 1/2 small white or yellow onion
  • 1 garlic clove
  • 1/4 cup packed fresh cilantro leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lime juice


  1. Soak tomatillos in a medium bowl of water for 5 minutes. Place a small plate over the tomatillos to keep them submerged under water. While tomatillos are soaking, line a rimmed baking sheet with aluminum foil and preheat the broiler with rack 4 inches below the heat source.
  2. Remove husks and any stems from soaked tomatillos. Rinse off any sticky residue remaining on the skin. Dry tomatillos and cut in half.
  3. Remove stem from jalapeno and cut into quarters. Cut onion into quarters.
  4. Place tomatillos and jalapeno cut side down on prepared baking sheet. Place garlic clove, and quartered onion on baking sheet. Broil 5 to 7 minutes until slightly brown or small charred spots appear. Adjust time as needed and watch carefully as they can burn fast. Remove from oven.
  5. Carefully transfer the broiled items and their juices into a food processor or blender. Add cilantro, lime juice, salt and black pepper.
  6. Pulse mixture until it is smooth with no big chunks of tomatillo remaining. Be careful not to puree it. Salsa will be thin, however, it will thicken after being refrigerated for a few hours.

Helpful hints

  • Remove the jalapeno seeds and veins to produce a mild salsa or add another jalapeno to increase the spiciness.
  • Look for firm tomatillos. Soaking the tomatillos helps remove the sticky residue from the skin.
  • Salsa Verde can be stored in an airtight container in the refrigerator for up to a week, or in the freezer for future use.
  • Serve warm or cold over eggs, tacos or your favorite Mexican dish.

Nutrients per serving

Calories 8

Protein 0 g

Carbohydrates 2 g

Fat 0 g

Cholesterol 0 mg

Sodium 59 mg

Potassium 68 mg

Phosphorus 10 mg

Calcium 4 mg

Fiber 0.5 g

Added Sugar 0

Kidney and kidney diabetic food choices

  • 1/2 vegetable, low potassium

Carbohydrate choices


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