Tasty avocado salsa for those who can't have avocado. Keeps a lot longer than salsa made with avocado.
Remove paper from green tomato (tomatillo) cut in quarters. Remove 1/2 of the cilantro save for later. Place all ingredients in blender. Blend till creamy. Add other 1/2 of cilantro and pulse blender a few times to chop cilantro but still leave visible pieces.
Allow 12 to 24 hours for ingredients to marry. Salsa is mild. If needed add serranos or jalapeno in 1/2's.
Makes about 24 to 32 ounces depending on size of green tomatos.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 7 | ||
Calories from Fat: 2 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 69.5mg | 2 % | |
Potassium 26.8mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7
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