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|
|Calories from Fat: 2 (29%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 7
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