| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Low-fat, Mexican, Sauces, Main dish, Tex-mex | 4 | Servings | |
INGREDIENTS
| 4 | oz | Fresh green chilies — |
| Roughly | ||
| 4 | lg | Garlic cloves — peeled and |
| Di | ||
| 1/2 | c | Roughly chopped parsley |
| 1/2 | c | Roughly chopped cilantro |
| Fresh lemon juice or water | ||
| 1 | ts | Black pepper |
| 1 | ts | Ground cumin |
| 1/4 | ts | Ground cardamom |
INSTRUCTIONS
pn Salt Recipe by: Eat More, Weigh Less Puree the chilies with the garlic and fresh herbs in a small food processor. Add a litttle lemon juice or water to help blend the mixture, if necessary, then add the spices and blend again. Dilute with additional water or lemon juice, as needed. Store in the refrigerator in a covered glass jar. This will keep a week or more. If you want a very hot sauce, do not remove the seeds and veins from the chilies before you chop them. 18 calories, 0.2 gram fat per 2 tablespoon serving. Recipe By : From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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