Bricklayer’s Salsa (salsa De Albaniles)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Relishes, Sauces | 1 | Servings | ||
INGREDIENTS
| 1 | Onion, peeled and quartered | |
| 2 | Garlic cloves, peeled | |
| 1 1/2 | t | Salt or to taste |
| 1 | c | Cilantro, minced |
| 4 to 6 fresh serranos | ||
| chilies -=OR=- | ||
| 2 or 3 jalapenos, stemmed | ||
| and roasted whole | ||
| 1 1/2 | c | Tomatillos, husked roasted |
| or broiled in water | ||
| 1/3 to 1/2 cup water | ||
| pn | Sugar | |
| 1 | t | Salt or to taste |
| 8 | Sprigs fresh cilantro | |
| chopped | ||
| 3/4 | c | White onion, peeled and |
| minced |
INSTRUCTIONS
Add onion, garlic and salt to a mortar or food processor. If using a mortar, grind well. If using a processor, pulse once very quickly. It is very important not to overporcess or the texture of the salsa will suffer. Add minced cilantro and pulse again, very quickly. Add chilies, tomatillos and water and pulse again. Season to taste. Garnish with chopped cilantro and onion. To prepare without a mortar or processor, mince all ingredients extremely finely and combine. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 360
Calories From Fat: 175
Total Fat: 19.6g
Cholesterol: 58.8mg
Sodium: 8200.2mg
Potassium: 1346.7mg
Carbohydrates: 26.6g
Fiber: 13.4g
Sugar: 7.8g
Protein: 24.7g