Tomatillo-serrano Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Sauces | 1 | Servings |
INGREDIENTS
| 15 | Tomatillos, husked rinsed | |
| and roughly chopped | ||
| 3 | Serrano chiles, with seeds | |
| roughly chopped | ||
| 1 | t | Sugar |
| 1/2 | c | Cilantro, fresh leaves |
| chopped | ||
| 1 3/4 | t | Salt |
| 1 | c | Water |
| 2 | T | Lime juice, fresh |
| 1 | Avocado, ripe peeled | |
| pitted and roughly | ||
| chopped |
INSTRUCTIONS
Pulse the tomatillos, serranos, sugar, cilantro, salt, and 1/2 cup water in a blender until smooth. Add the lime juice, avocado, and the remaining 1/2 cup water and pulse again until the salsa is smooth and even-colored, but not pureed. Serving suggestions: This classic salsa verde (green salsa) is an excellent all-purpose salsa. Serve it cold or at room temperature. Goes well with fish and seafood. Storage: Can be stored in the refrigerator up to 2 days, but the longer it is held, the more it loses its bright green color. Prep time: 30 minutes Yield: about 3 cups Adapted for MasterCook by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Coyote's Pantry by Miller and Kiffen Posted to EAT-L Digest 18 Mar 97 by lunchuck <jock@THIRD-WAVE.COM> on Mar 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 468
Calories From Fat: 256
Total Fat: 30.6g
Cholesterol: 0mg
Sodium: 5520.4mg
Potassium: 2362.5mg
Carbohydrates: 43.9g
Fiber: 28.8g
Sugar: 7.5g
Protein: 21.6g