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Marissa’s White Salsa recipe

This terrific white salsa recipe was sharedwith me by my youngest daughter Marissa, it’s so good you canbe sure one bite will to lead to another!

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Marissa’s White Salsa

2 cups (16-ounces) sour cream2 teaspoons chicken-flavored base or bouillongranules2 medium ripe tomatoes, chopped1 small white or red onion, chopped1/3 cup shredded Monterey Jack or cheddarcheese2 jalapeño peppers, seeded andchoppedTortilla chips for accompaniment

  • Combine sour cream and chicken-flavoredbase, mixing well.
  • Stir in remaining ingredients.
  • Refrigerate for 2 hours before servingto allow flavors to blend.
  • Serve with tortilla chips.

    Makes about 4 1/2 cups or 36 (2 tablespoon)servings.

    Nutritional Information Per Serving (2tablespoons): 33.8 calories; 79% calories from fat; 3.0g totalfat; 6.6mg cholesterol; 33.4mg sodium; 40.2mg potassium; 1.1gcarbohydrates; 0.1g fiber; 0.3g sugar; 1.0g net carbs; 0.8g protein.

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    Marissa White and freinds dance

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  • Comments

    1 Comment


    I ve never thought of preserving tomatillos even though they grow well around here, no one sells them cheap enough or in bulk enough for me to do more than a batch of salsa for nachos and beans for a week. I have the end of the jar in the fridge right now, waiting for lunch tomorrow! I usually make salsa verde with green tomatoes. Would that be okay in this recipe for canning? Here in Maine, green tomatoes are plentiful tomatillo s not so much.

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