Tomatillo Salsa (green Salsa)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Tomatillos, husked washed |
| and cut into quarters | ||
| 2 | Jalapeno chiles, stemmed | |
| seeded if desired and | ||
| roughly chopped up to | ||
| 1/2 | c | Cold water |
| 1/2 | Onion, cut in half | |
| 2 | Cilantro, stems and leaves | |
| 2 | Cilantro, stems and leaves | |
| 2 | t | Salt |
INSTRUCTIONS
4 TOO HOT TAMALES SHOW #TH6166 In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. Yield: 3 1/2 cups Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4653.2mg
Potassium: 81.3mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 2.3g
Protein: <1g