| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken and, Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Jumbo green olives; (about 2 cups), pitted |
| 2 |
lg |
Garlic cloves |
| 4 |
|
Serrano chiles; stemmed |
| 1 |
c |
Cilantro leaves |
| 1 |
c |
Olive oil |
| 1 |
ts |
Minced lemon zest |
INSTRUCTIONS
Salsa (makes 2 1/2 cups) In a food processor or using a chef's knife, mince
the olives, garlic, chiles, and cilantro. Stir in the olive oil and lemon
zest. Serve right away, or cover, refrigerate, and use within 1 week.
Per serving: 990 calories, 50g protein, 44g carbohydrates, 69g fat, 4g
dietary fiber
* Source: Taken from "The Well-Filled Tortilla" cookbook, copyright 1990 by
Victoria Wise and Susanna Hoffman. Reprinted with permission of Workman
Publishing Co.
Recipe by: http://www.tortilla-info.com
Posted to KitMailbox Digest by Aleeda Crawley <ARC63@ix.netcom.com> on Jun
02, 1998
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