Salsa Verde (green Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | Cloves garlic, unpeeled | |
| 2 | Serrano chiles, seeded | |
| 1/4 | c | Pumpkin seeds |
| 2 | Poblano chiles, roasted and | |
| peeled | ||
| 3/4 | c | Chopped parsley leaves |
| 1/2 | Cilantro leaves, chopped | |
| 1/4 | c | Olive oil |
| 1/2 | Lime, Juice of | |
| Sea salt, to taste | ||
| Freshly ground black | ||
| pepper to taste |
INSTRUCTIONS
In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper. Yield: about 1 1/2 cups Posted to MC-Recipe Digest V1 #330 Recipe by: TOO HOT TAMALES SHOW #TH6279 From: Meg Antczak <meginny@frontiernet.net> Date: Thu, 5 Dec 1996 21:21:59 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 623
Calories From Fat: 511
Total Fat: 58.1g
Cholesterol: 0mg
Sodium: 441mg
Potassium: 900.2mg
Carbohydrates: 23.7g
Fiber: 7.3g
Sugar: 5.3g
Protein: 6.8g