| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Sauce | 4 | Servings | |
INGREDIENTS
| Tomatoes, red or for green | ||
| salsa use tomatillos | ||
| Jalapeno or Serano chilis | ||
| Garlic | ||
| Cilantro to taste | ||
| Salt to taste |
INSTRUCTIONS
Date: Sat, 23 Mar 1996 09:42:40 -0800 From: Carolyn_Conner@broder.com (Carolyn Conner) Since soup has been a topic lately.... To make almost any vegie soup GREAT, I add some lime juice and salsa to taste after I've put it in my bowl. I put lime wedges and a bowl of salsa on the table when I serve vegetable soup. My kids don't like it spicy but love the lime in their soup, too. I leaned this in Mexico. Here's a great recipe for salsa that goes well in soups: Boil 3 medium tomatoes or 10 to 15 tomatillos and 1 to 5 chilis for about 20 minutes in enough water to cover. (cut stems off chilis first) Drain reserving some of the water. Put 1 to 3 cloves garlic and the chilis into a blender with a little of the reserved liquid and blend well. Put everthing else in and blend. Caution: soups with dairy products will separate with the addition of lime juice and look really weird. FATFREE DIGEST V96 #82 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 14
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 397.8mg
Potassium: 95.7mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: <1g
Protein: <1g