Try this Basic Green "Mexican Salsa" recipe, or contribute your own.
Suggest a better descriptionPeel the green tomatillos if they still have the dry skin. In a boiling water cook the tomatillos and chiles serranos for 1 or 2 min. Ground all the ingredients. You can use this fresh salsa for tacos or quesadillas or if you want you can cook it: In a sauce pan add a little amount of vegetable oil and when it will be warm add the "salsa", cook 20 min or more. Now you can prepare "chilaquiles" or eggs. Patricia Wriedt. Posted to CHILE-HEADS DIGEST V3 #116 Date: Fri, 27 Sep 1996 16:03:06 -0400 From: "Garry Howard"
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 4 | ||
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Calories: 30 | ||
Calories from Fat: 7 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.7mg | 1 % | |
Potassium 234.3mg | 6 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 4g | ||
Protein 1g | 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: 30
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