Try this Fresh Salsa (Chile) recipe, or contribute your own.
Suggest a better descriptionRecipe By : rec.food.cooking - jongleur@aol.com If you can use a molcajete, do, otherwise use a blender for waterier salsa. Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered). Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes). Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes. Add cilantro. Add salt and lime or lemon juice to taste. Variations: add 1/2 onion. Use a blend of hot peppers (jalapanos, thai). If you remove the seeds after toasting the peppers, they wont be as hot. In general, the smaller the chile, the hotter it is. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 18 | ||
Calories from Fat: 4 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 128.8mg | 3 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 2.5g | ||
Protein 0.7g | 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: 18
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