| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 8 |
|
Tomatillos; husks discarded |
| 2 |
|
Fresh jalapeno chiles with seeds; chopped |
| 1 |
sm |
Hand Fresh coriander leaves; washed well, |
|
|
And spun dry |
| 1/4 |
c |
Water |
| 1/2 |
sm |
White onion; chopped fine |
| 1/4 |
ts |
Coarse salt; or to taste |
INSTRUCTIONS
Rinse tomatillos under warm water to remove stickiness and dry them.
Quarter tomatillos and in a blender puree with jalapenos, coriander, and
water until very smooth. In a bowl, stir together tomatillo mixture, onion,
and salt. Salsa may be made 10 hours ahead and chilled, covered. Bring
salsa to room temperature before serving. This recipe yields 1 cup.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-8952)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net
05-14-1999
Per serving: 109 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g
Protein; 21g Carbohydrate; 0mg Cholesterol; 477mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Sara Moulton
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