Directions:
- Whisk together oil, vinegar, water, garlic, shallot, 1 teaspoon salt, and 1/2 teaspoon pepper until salt has dissolved. Whisk in herbs. Let stand 20 minutes for flavors to develop.
- Cooks' note: Salsa verde can be made 30 minutes ahead and kept at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 792.82 Kcal (3319 kJ) | ||
| Calories from fat | 716.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.59g | 122% | |
|---|---|---|---|
| Sodium | 48.21mg | 2% | |
| Potassium | 751.5mg | 16% | |
| Total Carbs | 15.06g | 5% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 10.43g | 42% | |
| Protein | 1.68g | 3% | |
| Vitamin C | 69mg | 115% | |
| Vitamin A | 4.4mg | 148% | |
| Iron | 534.4mg | 2969% | |
| Calcium | 233.2mg | 23% | |
| Amount Per 100 g | |||
| Calories | 288.5 Kcal (1208 kJ) | ||
| Calories from fat | 260.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.96g | 122% | |
|---|---|---|---|
| Sodium | 17.54mg | 2% | |
| Potassium | 273.46mg | 16% | |
| Total Carbs | 5.48g | 5% | |
| Sugars | 0.7g | 8% | |
| Dietary Fiber | 3.8g | 42% | |
| Protein | 0.61g | 3% | |
| Vitamin C | 25.1mg | 115% | |
| Vitamin A | 1.6mg | 148% | |
| Iron | 194.5mg | 2969% | |
| Calcium | 84.8mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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