Mexican · Authentic-ish Mexican
Salsa Verde
33 kcal a serving, against 101 for the traditional version. That is 68 kcal off, or 67%, with 1g of protein. Serves 8. 20 minutes.
What the traditional version is
Fresh tomatillos, onions, garlic and chillies, heavily blistered and then blended with fresh coriander, lime juice and a generous glug of vegetable oil. The oil emulsifies in the blender, mellowing the harsh acidity of the tomatillos and creating a rich, velvet texture that coats the back of a spoon.
What changed, and what each change costs
60g of vegetable oil swapped for absolutely nothing
Oil is just pure fat, bringing practically zero bulk. Pouring it into a blender to emulsify a sauce adds a massive amount of fat to a bowl that is meant to be a bright, sharp vegetable condiment. Leaving it out entirely keeps all the actual vegetables intact while saving you a heavy burden.
What it costs you. You lose the creamy, luxurious mouthfeel that a proper emulsified salsa has. Without oil to thicken it, my version is runnier and noticeably sharper. It's the first compromise you'll notice when you scoop it up with a tortilla chip, because it drips right off if you aren't careful.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 101 | 33 |
| Protein | 1g | 1g |
| Fat | 8.2g | 0.7g |
| Saturated fat | 1.1g | 0.1g |
| Carbohydrate | 6.7g | 6.7g |
| Protein per 100 kcal | 1g | 3.2g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Mexican prints the exact database row used for each ingredient, so any number here can be checked.
The method is in the book
This is a brilliant, punchy condiment. So: a rustic, sharp sauce that wakes up whatever you put it on. A velvety restaurant emulsion was never on the table once the fat came out. By ditching the oil, You give up that glossy, thick texture. You get a purely acidic, fiery hit. It does exactly what a good salsa should do, cutting through rich meats and heavy tacos, and you can eat half the bowl without thinking twice. You've just got to accept a thinner sauce on your plate.
The quantities and the method for this dish are in Authentic-ish Mexican, along with 56 more. Buy the paperback