Source: Chef Guadalupe García de León | Catégorie: Entrées et amuse-gueules, Diabétique, Santé du cœur

Green Salsa

Canola oil’s neutral taste is a perfect backdrop for these bright and lively flavors!

Green Salsa


  • 1 Tbsp canola oil 15 mL
  • 1 garlic clove
  • 8 medium tomatillos, cut into 4 wedges
  • 3 jalapeño chile peppers, seeds and veins removed, diced
  • 1 cup cilantro 250 mL
  • 1/2 tsp salt 2 mL


  • 1. In skillet, heat canola oil over medium heat. Add garlic and tomatillos and sauté until tomatillos soften.
  • 2. In food processor, process cooked tomatillos and garlic with jalapeños, cilantro and salt until chopped consistency is achieved. Cover and place in refrigerator to cool before serving.
  • Tip: Control salsa heat by adjusting the number of jalapeño peppers. For more heat, include the veins of the jalapeño and for even more kick, its seeds.


4 cups (1 L)


2 Tbsp (30 mL)


Per Serving

Lipides1 g
Gras saturés0 g
Cholestérol0 mg
Glucides1 g
Fibres0 g
Sucres1 g
Protéines0 g
Sodium75 mg
Potassium53 mg