Try this Cuban Green Salsa recipe, or contribute your own.
Suggest a better descriptionTheres a good article with at least 5 recipes for all kinds of salsa at San Francisco Examiner /cgi-bin/examiner/article.cgi?year=1997&month07&day=30&article=EPICURE1305. dtl Peel outer covering off tomatillos. Place tomatillos, yellow onions, jalapenos and garlic on oiled pan and place in 350 F oven. Roast until soft. Process mixture while still hot in blender or processor. Place in saucepan with Worcestershire sauce, Vermouth, soy sauce, lime juice, cumin and fennel seeds. Boil 2 to 3 minutes, stirring. Cool to room temperature. Add remaining ingredients. From chef Dan Bailey, The Blue Star restaurant. Posted to CHILE-HEADS DIGEST V4 #055 by Judy Howle
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 12 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 248.3mg | 9 % | |
Potassium 84.8mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.7g | ||
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: 12
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