| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Low-fat, Sauces | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Tomatillos, peeled and rinsed |
| 1/2 | c | Chicken stock |
| 1 | Cilantro, chopped | |
| 1 | Green onions, tops only | |
| chopped | ||
| 1 | T | Safflower oil |
| 1 | Papaya, peeled and seeded |
INSTRUCTIONS
From Casa Madrona Restaurant in Sausalito, Calif. Simmer tomatillos in stock until tender. Saute cilantro and chopped green onion tops briefly in 1 Tbsp. safflower oil. Mix all ingredients in blender and puree until smooth. Strain and season to taste with lime, salt and pepper. Serve with chicken or seafood. Serves 4. Nutritional analysis per serving: 78.9 calories; 3.6 grams total fat; (0.4 grams saturated fat); 0.9 grams protein; 10 grams carbohydrates; 0.1 milligrams cholesterol; 132.5 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 78
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: <1mg
Sodium: 220.6mg
Potassium: 349.6mg
Carbohydrates: 7g
Fiber: 3.1g
Sugar: 3g
Protein: 3.5g