| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican, Sauces | 2 | Servings | |
INGREDIENTS
| 10 | Tomatillos | |
| 6 | oz | Green Tomato, Unripe |
| 2 | T | Finely Choppped Scallions |
| 3 | Serrano Chilies, Chopped | |
| 2 | T | Chopped Cilantro Leaves |
| 1/2 | t | Sea Salt, To Taste |
| 1/3 | c | Water |
INSTRUCTIONS
MAKES 2 CUPS Roughly chop the tomatoes, add a little at a time with the rest of the ingredients to a blender jar, and blend for a few seconds with each addition until the sauce has a rough consistency. the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't know where you're from, but if it's the west or southwest, you'll probably find them in the super...if not, they are available canned in a mexican food section.
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Nutrition (calculated from recipe ingredients)
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Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 345.5mg
Potassium: 24.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g