Charred Tomatillo Salsa Verde
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
Tomatillos, onion, chillies and garlic blistered in a hot pan, pulsed to a chunky salsa and finished with coriander, lime and salt.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
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EU nutrition claims
- Low saturated fat: 0.3 g saturated fat per 100 g, 4.4% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 5 g sugars per 100 g (limit ≤ 5 g)
- High fibre: 4.1 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 66 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large heavy frying pan
- tongs
- food processor or blender
- chopping board
- knife
- serving bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 41 kcal |
| Protein | 0.9 g |
| Carbohydrate | 5.5 g |
| of which sugars | 3.3 g |
| of which free sugars | 0 g |
| Fat | 2.2 g |
| of which saturates | 0.2 g |
| Fibre | 1.7 g |
| Salt | 0.44 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
