Tomatillo-Sunflower Salsa Verde
Prep Time
10 minutes
Number of Servings
About 2 cups (serves 6)
Ingredients
  • 4 medium tomatillos, husks and stems removed, roughly chopped
  • 1 cup cilantro leaves and tender stems or basil leaves
  • [q:1/3] cup shelled roasted sunflower seeds
  • 3 large garlic cloves
  • 2 jalapeños, seeded and cut
  • [q:1/2] cup sliced scallions (include both white and green parts)
  • [q:1/2] sp sea salt
  • [q:1/2] tsp freshly ground black pepper
  • [q:1/2] tsp ground cumin
  • [q:1/3] cup olive, canola, or grapeseed oil
  • 2 Tbsp mild vinegar (white balsamic, apple cider, or rice) or lime juice
Directions
  1. Place all ingredients in a food processor and pulse until nearly smooth or to desired consistency.
Nutrition Info
Made with olive oil and lime juice: 258 Calories, 6 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 3 g Fiber, 24 g Total fat (3 g sat), 135 mg Sodium, [nut:5] Vitamin E, [nut:3] Vitamin B1 (thiamine), Vitamin K, [nut:2] Vitamin B6, Magnesium, Phosphorus, [nut:1] Vitamin B3 (niacin), Vitamin C, Folate, Iron, Zinc