| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 4 | c | tomatoespeeled then |
| chopped. | ||
| 2 | c | Yellow and/or red bell |
| peppers roasted peeled | ||
| seeded and chopped 5 | ||
| large peppers | ||
| 1 | c | Fresh mild or medium |
| peppers seeded and diced | ||
| 2 | c | Sweet onions, diced |
| semi-fine | ||
| 1/4 | c | Garlic, roasted peeled then |
| chopped fine | ||
| 2 | c | Tomatillos, pureed |
| 1/4 | c | White granulated sugar |
| 1/4 | c | Red wine vinegar |
| 1/4 | c | White wine, Chardonnay |
| 3/4 | t | Salt |
| 1 | t | Sweet basil flakes |
| 1/2 | t | Ground allspice |
| 1/2 | c | Cold water |
| 1/4 | c | Fresh cilantro, semi-loose |
| packed |
INSTRUCTIONS
Prepare and mix all ingredients in any order. Makes about 2-1/2 quarts of mild salsa. Posted to EAT-L Digest 5 November 96 Date: Wed, 6 Nov 1996 18:11:53 -0800 From: Matt Mullins <strings@NETCOM.COM>
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 581
Calories From Fat: 273
Total Fat: 34.3g
Cholesterol: 0mg
Sodium: 1763.8mg
Potassium: 188.5mg
Carbohydrates: 78.4g
Fiber: 8.9g
Sugar: 0g
Protein: 5.6g